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Ricotta Toast with Warmed Peaches, Honey, and Walnuts



– 2 TBSP California extra virgin olive oil – 2 1/2-inch thick slices of sourdough bread or country loaf – 2 TBSP Real California unsalted butter – 1 medium California-grown ripe yellow peach, pitted and sliced into ¼-inch wedges – 8 oz. Real California ricotta – 2 TBSP honey – 1/2 cup roughly chopped walnuts, toasted – Flaky sea salt, for garnish – Optional∶ ¼ cup fresh blueberries, for garnish – Optional∶ Fresh mint, for garnish :Ricotta, Peaches, Fruit, Breakfast, Brunch
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PREP TIME: 5 minutes

COOK TIME: 15 minutes

In a large skillet, warm the olive oil over medium-high heat. Once hot, press the sliced bread into the oil, toasting on both sides until golden brown. Remove from the heat and set aside, then wipe any excess oil from the pan.

Return the skillet to the stove, turning the heat down to medium to melt the butter. Gently cook the peach slices in the butter so that they soften and gain a little color, but maintain their shape. Remove the pan from the heat.

Divide the ricotta amongst the toast, spreading a generous layer across each slice. Top with the buttery peaches and a drizzle of honey, then sprinkle the toasted walnuts over and garnish with flaky salt, fresh blueberries, and a few leaves of fresh mint!

YIELD: 4 servings

NOTE: Consider this recipe a rough guideline for making a decadent, seasonal toast that pairs ripe fruit with creamy ricotta. Slicing the bread thick and toasting it in a pan gives it a crunchy outer layer, with a tender crumb in the center, and softening the fruit in butter helps to intensify its flavor. Try it with other stone fruit or berries!

Recipe/Photo Credit: CA Grown/James Collier/Paprika Studios