Ricotta toast with honey peaches
Creamy ricotta on crisp sourdough, topped with honey-glazed peaches, toasted almonds and a little thyme. Summer on toast.
- Prep
- 5 min
- Cook
- 5 min
- Serves
- 2
- Per serve
- 430 kcal
Ingredients
Method
Toast the almonds in a dry skillet over medium heat, shaking often, until golden. Tip into a bowl.
Add the butter to the pan. Once it foams, add the peach wedges and 1 tablespoon of honey and cook, turning once, until glazed and just softened.
Meanwhile, toast the sourdough until golden, and mix the ricotta with the lemon zest and salt.
Spread the ricotta thickly over the toast. Top with the warm peaches and their pan juices, scatter with almonds and thyme, and drizzle with the remaining honey.
Tips
- Firm, under-ripe peaches are ideal here; the pan softens them and brings out their sweetness.
- Out of season, canned peach slices (well drained) work fine. Just warm them through.
