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peach and ricotta toast recipe

Peach and Ricotta Toast Recipe

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Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings: 2 Servings
Course: Appetizer, Breakfast, Snack
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 2 thick slices  sourdough or country bread
  • 1/2 cup  whole milk ricotta
  • 1 large  ripe peach
  • 2 tablespoons  honey plus more to drizzle
  • 1 teaspoon  lemon zest
  • 1/2 teaspoon  vanilla extract
  • Pinch of flaky sea salt
  • Pinch of black pepper or red pepper flakes

Method
 

  1. Mix ricotta with lemon zest, vanilla extract if using, and a small pinch of salt. Stir well and taste — it should be mild with a clean, slightly tangy finish. Set aside.
  2. Toast bread until golden all the way to the edges with a proper crunch — in a toaster, under a broiler, or in a dry pan pressed down with a spatula.
  3. Spread seasoned ricotta generously over each slice of toast, going all the way to the edges.
  4. Arrange thinly sliced peach over the ricotta, overlapping slightly. If the peaches are very juicy, pat them dry on a paper towel first.
  5. Drizzle honey over the peaches and ricotta. Add a pinch of flaky sea salt. Top with any optional toppings — fresh basil, pistachios, or balsamic glaze. Serve immediately.

Notes

  • Use whole milk ricotta — part-skim is thinner and less flavorful
  • Drain ricotta through a fine mesh sieve for 10 minutes if it looks watery
  • Flaky salt is not optional — it sharpens the sweetness and ties everything together
  • Ripe peaches only — underripe peaches won’t have enough sweetness or juice
  • For grilled peaches: brush with honey and grill cut-side down 2–3 minutes before slicing
  • Hot honey instead of regular adds a slow heat that works well with the mild ricotta
  • Assemble just before eating — the toast softens quickly once topped