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Easy and decadent peach ricotta toast for the best end-of-summer breakfast!
If you’re looking for a delicious way to enjoy ripe peaches this summer, you’ll love these slices of toast topped with whipped ricotta with honey and peaches.
Peaches are the perfect end-of-summer fruit! If you’ve ever had a freshly picked peach, you know there’s something magical about biting into a juicy peach.
While I didn’t go peach picking this year, I still craved something slightly fancy with my peaches.
In this Post;
Why you’ll love this recipe
This Peach Ricotta toast recipe is a great way to use peaches. Pairing creamy ricotta with juicy peaches makes this toast decadent yet fresh.
A touch of honey garnished with some walnuts and mint – this peach ricotta toast is the perfect dish to transition between summer and fall!
Recipes you’ll love
If you’re looking for more fruity summer recipes, you’ll love:
- Strawberry and White Chocolate Muffins
- Raspberry and White chocolate blondies
- Lemon Blueberry Cookies
- Lemon Raspberry Cupcakes
Ingredients & Notes
- Peaches: ripe, sweet peaches are best. But even if your peaches aren’t ripe, they’ll end up sweet and juicy since we’re roasting them. Make sure they aren’t overly ripe or soft, as they will fall apart when you roast them.
- Sourdough bread: I loved using sourdough bread with this recipe, but any crunchy bread (such as french bread) would be excellent in this recipe.
- Ricotta: use whole milk ricotta for best results.
- Olive oil:
- Honey: the honey makes the ricotta a touch sweeter, but you can also use hot honey here if you prefer a little heat.
- Garnishes: Mint leaves, pecans, chilli flakes – the combination ties together this toast, but you can use any combination or omit them altogether!
How to make Peach Ricotta Toast?
Pre-heat your air fryer to 400ºF. Now, wash and slice your peaches. Drizzle a little avocado oil over the peaches and toss, coating all the slices.
Roast the peaches for 15 minutes, flipping halfway.
Mix the whole milk ricotta, olive oil and honey (or hot honey).
Toast 2 slices of bread on a skillet or toaster.
To assemble, spread the ricotta mixture on the toasted bread. Top with roasted peaches, mint and pecans. Add some chilli flakes if you like, or some hot honey.
Brunch recipes you’ll love
If you’re looking for more breakfast and brunch recipes, here are you’ll love:
- Apple Dutch Baby Pancake
- Cheddar Jalapeño Scones (with Maple Jalapeño Glaze)
- Cookie Butter Banana Muffins
- Mocha Waffles for the Coffee Addict
Follow me on Instagram @sprinklesandscribbles for more baking inspiration!
Peach Ricotta Toast
Ingredients
- 1-2 Peaches sliced
- 2 slices Sourdough bread
- 1/4 cup whole milk Ricotta
- 1/2 tbsp Olive oil
- 1-2 tbsp Honey or hot honey
- Chilli flake
- Mint leaves
- Pecans, chopped
Instructions
- Pre-heat your air fryer to 400ºF. Wash and slice your peaches. Drizzle a little avocado oil over the peaches and toss, coating all the slices.
- Roast the peaches for 15 minutes, flipping halfway.
- Mix the whole milk ricotta, olive oil and honey (or hot honey).
- Toast 2 slices of bread on a skillet or toaster.
- To assemble, spread the ricotta mixture on the toasted bread. Top with roasted peaches, mint and pecans. Add some chilli flakes if you like, or some hot honey.
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