Rosemary Peach Ricotta Toasts
Creamy ricotta, warm peaches, and rosemary turn thick toast into a bright, cozy breakfast.
Prep: 8 · Cook: 7 · Total: 15 · Serves: 2 · Difficulty: Easy · Rating: 4.8/5 (146 reviews)
INSPIRED BY
An original breakfast built around the classic pairing of ripe stone fruit, creamy cheese, and fresh herbs.
Story
Casey keeps a few fast breakfasts in rotation for mornings that need a little lift. These toasts feel sunny because the peaches get warm and glossy, while the lemony ricotta keeps the whole thing fresh. Rosemary makes the kitchen smell like a garden after rain. If the first bite does not make you slow down, add another peach.
By Casey
Ingredients
- 2 thick slices sourdough bread
- 1 large ripe peach, thinly sliced
- 1 tsp olive oil
- 1 tsp honey
- 1 small rosemary sprig
- 1/2 cup whole-milk ricotta
- 1 tsp fresh lemon juice
- 1/2 tsp lemon zest
- Pinch of flaky salt
- Black pepper
Instructions
- Toast the sourdough until the edges are crisp and the centers are still sturdy.
- Warm the olive oil in a small skillet over medium heat and add the peach slices and rosemary.
- Cook the peaches for 2 to 3 minutes per side, until glossy and lightly browned, then drizzle in the honey.
- Stir the ricotta with lemon juice, lemon zest, black pepper, and a small pinch of salt.
- Spread the ricotta over the warm toast and arrange the peaches on top, spooning over any skillet juices.
- Finish with flaky salt and a few rosemary leaves, then serve immediately.
Chef Tips
- Use nectarines if your peaches are firm or out of season.
- For extra crunch, scatter toasted almonds over the top.
- Let the ricotta warm for a few minutes so it spreads easily.
- A few drops of balsamic vinegar make the peaches even brighter.
Cook's Notes
- Choose peaches that are ripe but still firm enough to slice.
- Cook the fruit in one layer so the cut sides brown instead of steaming.
- Ricotta can be mixed the night before and chilled until breakfast.
- Serve on sturdy bread because soft sandwich bread will get soggy.