Peaches are my favorite part of season. They are the one fruit that unequivocally spells summer. When paired with crunchy bread and loaded with creamy ricotta cheese, you have a nourishing, sweet-savory breakfast or snack, which heroes this beautiful in-season fruit. Peach and Ricotta Toast isn’t a recipe so much as it’s a combination of flavors.
The simplest route to a superior meal is to start with good ingredients. Because this recipe is so simple, each ingredient needs to be stellar.
Firstly, toast your favorite bread (I used sourdough) until it is crusty on the outside but soft on the inside. Smother it in creamy and tangy ricotta, then top with naturally sweet peaches. Trickle a little honey and peppery olive oil, then finish it off with a sprinkle of pistachios for some crunch and saltiness. Just like that, you have the perfect summer dish.
This recipe uses larger slices of bread, but it would also work well as crostini too, for a cocktail party or if you are creating light appetizers.
A fresh and delicious combination of flavors and textures, this recipe embodies summer in every bite. Add a glass of wine, for a refreshing combination that can't be matched.
Ricotta and Peach Toast
3 tablespoons unsalted shelled pistachios
4 slices sourdough bread (½-inch thick)
¾ cup part-skim ricotta cheese
1 ripe peach, pitted and sliced
2 teaspoons honey
2 tablespoons olive oil
¼ teaspoon flaky sea salt
In a small dry skillet over medium-high heat, toast the pistachios, tossing frequently, until fragrant, about 3 minutes. Transfer the nuts to a cutting board to cool, then finely chop.
Toast the bread. Spread about 3 tablespoons of the ricotta over each piece, then arrange 4 to 5 peach slices on top of each toast. Drizzle each with honey and olive oil, then sprinkle each with about 2 teaspoons of the pistachios, and a sprinkle of salt. Cut each toast in half and serve right away.