Ingredients
- 4 slices of sourdough bread
- 1 cup ricotta cheese
- 2 tablespoons honey, plus more for drizzling
- 1 teaspoon vanilla extract
- 2 ripe peaches, thinly sliced
- 1 tablespoon olive oil
- Fresh basil leaves, for garnish
- Pinch of sea salt
- Optional: a sprinkle of crushed red pepper flakes for a hint of heat
If you’re looking for substitutions, you can swap sourdough for any crusty bread you have on hand, and if peaches aren’t in season, try using figs or apricots for a similar sweet and juicy effect.
Instructions
- Start by preparing the whipped ricotta. In a mixing bowl, combine the ricotta cheese, honey, and vanilla extract. Use a hand mixer to whip the mixture until it’s smooth and fluffy, about 2-3 minutes. This reminds me of the times I spent learning from my grandmother, where patience in the kitchen always paid off.
- Next, heat a grill pan over medium heat. Brush each slice of sourdough bread with olive oil on both sides. Grill the bread until golden and crisp, about 2 minutes per side. The aroma of grilling bread always takes me back to family brunches in Asheville, where bread was a staple at every meal.
- Spread a generous amount of the whipped ricotta over each toast slice. The creamy texture is key here, much like the rich soups my abuela used to make.
- Arrange the peach slices over the ricotta. I love how the peaches add a burst of color and freshness, reminiscent of summer days spent wandering the local markets.
- Drizzle the toasts with additional honey, sprinkle a pinch of sea salt, and if you’re feeling adventurous, add a touch of crushed red pepper flakes for a spicy kick.
- Finish with fresh basil leaves for a pop of green and a hint of herbaceous flavor. Serve immediately and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International