I made Peach Ricotta Toast that somehow turns plain bread into the kind of breakfast you’ll actually argue about at the table.
I’m obsessed with Peach Ricotta Toast in a ridiculous way. I love the contrast of bright ripe peaches against creamy whole-milk ricotta, the way the fruit slides over the cheese and makes each bite sing.
I don’t care that it’s simple. I want Ricotta on toast any morning I can get away with it.
And yes, I eat it at weird times. But it’s not dessert and it’s not a salad either, it’s just pure, honest flavors yelling at each other in the best way.
Crunch, sweetness, a little salt. I crave it.
Every single bite ruins me a little.
Ingredients
- Bread: crusty base, gives crunch and holds everything without getting soggy.
- Ricotta: creamy, mild tang, adds protein and a silky mouthfeel you’ll love.
- Peaches: juicy sweetness, fresh and summery—basically the star of the toast.
- Honey: sticky sweet boost, ties fruit and cheese together with warmth.
- Lemon zest: bright citrus pop that cuts through the richness, very refreshing.
- Olive oil: a light brush adds richness and keeps the crust from burning.
- Flaky sea salt: crunchy salt crystals that make the flavors sing, not overpower.
- Black pepper: optional little heat and depth, it’s surprising but nice.
- Basil or mint: fresh herb lift, smells amazing and keeps it tasting alive.
- Toasted nuts: crunchy texture and toasty nuttiness, great contrast to cream.
Ingredient Quantities
- 4 slices crusty bread (sourdough or country loaf)
- 1 cup whole-milk ricotta, drained slightly
- 2 ripe peaches, thinly sliced
- 2 tablespoons honey, plus extra for drizzling
- 1 teaspoon lemon zest
- 1 tablespoon extra-virgin olive oil (for brushing toast)
- Flaky sea salt, about 1/4 teaspoon, to taste
- Fresh cracked black pepper, a small pinch (optional)
- 6 to 8 fresh basil leaves or mint leaves, torn
- 1 tablespoon toasted chopped almonds or walnuts (optional for crunch)
How to Make this
1. Preheat a skillet or grill pan over medium-high heat while you get everything ready; brush both sides of the bread slices lightly with the olive oil so they crisp without burning.
2. Toast the bread in the hot pan until golden brown and nicely charred at the edges, about 2 to 3 minutes per side; set aside on a rack so they stay crisp.
3. Stir the ricotta with 2 tablespoons of honey and the lemon zest in a small bowl until smooth and slightly glossy; taste and add a tiny pinch more honey if you want it sweeter.
4. Thinly slice the peaches and if they’re super ripe, toss them gently with a few drops of lemon juice to keep them from getting mushy and to brighten the flavor.
5. Spread a generous layer of the honeyed ricotta over each toast while the bread is still a bit warm so it softens into the crumbs.
6. Arrange peach slices on top of the ricotta, overlapping them a little for a nice look and even bite distribution.
7. Drizzle a little extra honey over each toast, then sprinkle flaky sea salt and a small pinch of fresh cracked black pepper if using; the salt really makes the peaches pop.
8. Scatter torn basil or mint leaves across the toasts and finish with the toasted chopped almonds or walnuts for crunch, if you like.
9. Serve immediately so the toast stays crisp; if you need to hold them briefly, keep them on a rack rather than a plate so steam won’t make them soggy.
10. Tip: if peaches aren’t at their best, quickly sauté slices in a hot pan with a teaspoon of butter and a drizzle of honey for 1 minute per side to concentrate their sweetness before topping the ricotta.
Equipment Needed
1. Heavy skillet or grill pan for toasting bread and optional sautéing of peaches
2. Pastry or silicone brush for brushing olive oil on the bread
3. Spatula or tongs to flip the toast and peaches
4. Cooling rack so the toasts stay crisp while you top them
5. Small mixing bowl and spoon for stirring ricotta, honey and lemon zest
6. Sharp knife and cutting board for slicing peaches and bread
7. Measuring spoons for the honey and lemon zest
FAQ
Peach & Ricotta Toast Recipe Substitutions and Variations
- Ricotta: swap for thick Greek yogurt, mascarpone, or softened cream cheese — each gives creaminess with slightly different tang and richness.
- Peaches: use sliced nectarines, ripe figs, or fresh strawberries if peaches arent in season, they all play nice with honey and cheese.
- Honey: substitute maple syrup, agave nectar, or a dollop of apricot or peach jam for a fruitier sweetness.
- Basil leaves: try torn mint, baby arugula, or thinly sliced tarragon for a different herb note and freshness.
Pro Tips
– Warm the bread right before spreading the ricotta. The heat melts the cheese a little and makes the crumbs stick better, but dont wait too long or the peaches will steam and get soggy.
– If your peaches are meh, quickly pan-sear them in a hot skillet with a tiny pat of butter and a drizzle of honey for about 45 seconds a side. That concentrates the sweetness and adds a nice caramel note without making them mushy.
– Salt is your friend here. Sprinkle the flaky sea salt at the very end so each bite has that bright contrast. A little goes a long way, so start small and add more if needed.
– For easier eating and less mess, slice the peaches thin and overlap them on the toast, then press them gently into the ricotta so they stick. Also tear the basil with your fingers instead of chopping, it smells stronger and looks more rustic.
– If you want crunch but dont want to toast nuts every time, buy roasted chopped nuts and toss them in the oven for 3 minutes at 350F to freshen them up. Theyll snap nicer and the flavor pops.
Peach & Ricotta Toast Recipe
I made Peach Ricotta Toast that somehow turns plain bread into the kind of breakfast you’ll actually argue about at the table.
4
servings
335
kcal
Equipment: 1. Heavy skillet or grill pan for toasting bread and optional sautéing of peaches
2. Pastry or silicone brush for brushing olive oil on the bread
3. Spatula or tongs to flip the toast and peaches
4. Cooling rack so the toasts stay crisp while you top them
5. Small mixing bowl and spoon for stirring ricotta, honey and lemon zest
6. Sharp knife and cutting board for slicing peaches and bread
7. Measuring spoons for the honey and lemon zest
Ingredients
-
4 slices crusty bread (sourdough or country loaf)
-
1 cup whole-milk ricotta, drained slightly
-
2 ripe peaches, thinly sliced
-
2 tablespoons honey, plus extra for drizzling
-
1 teaspoon lemon zest
-
1 tablespoon extra-virgin olive oil (for brushing toast)
-
Flaky sea salt, about 1/4 teaspoon, to taste
-
Fresh cracked black pepper, a small pinch (optional)
-
6 to 8 fresh basil leaves or mint leaves, torn
-
1 tablespoon toasted chopped almonds or walnuts (optional for crunch)
Directions
- Preheat a skillet or grill pan over medium-high heat while you get everything ready; brush both sides of the bread slices lightly with the olive oil so they crisp without burning.
- Toast the bread in the hot pan until golden brown and nicely charred at the edges, about 2 to 3 minutes per side; set aside on a rack so they stay crisp.
- Stir the ricotta with 2 tablespoons of honey and the lemon zest in a small bowl until smooth and slightly glossy; taste and add a tiny pinch more honey if you want it sweeter.
- Thinly slice the peaches and if they’re super ripe, toss them gently with a few drops of lemon juice to keep them from getting mushy and to brighten the flavor.
- Spread a generous layer of the honeyed ricotta over each toast while the bread is still a bit warm so it softens into the crumbs.
- Arrange peach slices on top of the ricotta, overlapping them a little for a nice look and even bite distribution.
- Drizzle a little extra honey over each toast, then sprinkle flaky sea salt and a small pinch of fresh cracked black pepper if using; the salt really makes the peaches pop.
- Scatter torn basil or mint leaves across the toasts and finish with the toasted chopped almonds or walnuts for crunch, if you like.
- Serve immediately so the toast stays crisp; if you need to hold them briefly, keep them on a rack rather than a plate so steam won’t make them soggy.
- Tip: if peaches aren’t at their best, quickly sauté slices in a hot pan with a teaspoon of butter and a drizzle of honey for 1 minute per side to concentrate their sweetness before topping the ricotta.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 120g
- Total number of serves: 4
- Calories: 335kcal
- Fat: 16g
- Saturated Fat: 6g
- Trans Fat: 0.2g
- Polyunsaturated: 1.5g
- Monounsaturated: 4g
- Cholesterol: 35mg
- Sodium: 485mg
- Potassium: 310mg
- Carbohydrates: 44g
- Fiber: 4g
- Sugar: 20g
- Protein: 9g
- Vitamin A: 400IU
- Vitamin C: 6mg
- Calcium: 100mg
- Iron: 1.5mg
