Ricotta and Jam Toast with Peaches and Hot Honey

Ricotta and Jam Toast with Peaches and Hot Honey

Makes: 4 toasts

Active Time: 5 minutes

Total Time: 5 minutes

Level of Difficulty: Easy

Ingredients

  • 4 slices sourdough bread, about 1/2-inch-thick

  • Extra-virgin olive oil, for drizzling

  • Kosher salt

  • 1/4 cup ricotta cheese

  • 1/4 cup jam

  • 1 small peach, pitted, sliced and cut into 1/4-inch-thick pieces

  • Fresh basil, for garnish

  • Lemon zest, for garnish

  • Flakey sea salt, such as “Maldon”, for garnish

  • Hot honey, such as “Mike’s Hot Honey”, for drizzling

Steps:

Drizzle bread with olive oil and toast in an oven or countertop toaster oven until golden brown and crispy (see cook’s note*)

Once toasted, sprinkle with salt and set aside. Prepare two small zip-top bags or 2 piping bags. Fill one bag with ricotta and the other with jam, snip off the tip of the bags. Create a row of dollops, alternating between ricotta and jam, and use the back of an offset spatula or spoon to shape the dollops into petals. Repeat until the toast is completely covered.

Top with peaches, fresh basil, lemon zest, flakey salt, hot honey, and a drizzle of extra-virgin olive oil and enjoy!

Cook’s Note: do not put olive oil dressed bread in a slot toaster. If you only have a slot-toaster, toast the bread without olive oil first and add olive oil after toasting.

Elena Besser