Ricotta Toast with Warmed Peaches, Honey, Blueberries and Walnuts
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!
Ingredients
- 2 tablespoons California extra virgin olive oil
- 2 1/2-inch thick slices of sourdough bread or country loaf
- 2 tablespoons Real California Dairy unsalted butter
- 1 medium California-grown ripe yellow peach pitted and sliced into ¼-inch wedges
- 8 ounces Real California Dairy ricotta
- 2 tablespoons 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
Instructions
- 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!
Notes
Feel free to mix things up by adding in your favorite California Grown fruits!
Nutrition
Calories: 354kcalCarbohydrates: 16gProtein: 9gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 44mgSodium: 54mgPotassium: 177mgFiber: 2gSugar: 12gVitamin A: 552IUVitamin C: 2mgCalcium: 136mgIron: 1mg
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