This peach toast with whipped ricotta—crusty, toasted bread spread with creamy whipped ricotta, topped with juicy fresh peaches and basil, and drizzled with balsamic glaze—is simply perfect. Try it for breakfast, lunch, or a snack.
Ingredients
- 0.5 cups whole milk ricotta cheese
- 1 teaspoon olive oil
- 0.5 teaspoons lemon juice
- 2 thicks slices bread , toasted
- 1 peach
- 2 basils leaves
- balsamic glaze for drizzling
Instructions
-
1
Add ricotta, olive oil, and lemon juice to a mini food processor, and blend until smooth and creamy, about 1 minute.
-
2
Spread ricotta evenly on each slice of toast. Layer peach slices on top of ricotta, sprinkle with basil, and drizzle with balsamic glaze.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Fudgy Nutella Mug Cake
I created this recipe for a somewhat healthier version of an easy Nutella mug cake so I wouldn't use so much Nutella. Let it rest for 2 to 4 minutes after cooking, but enjoy it warm.
German Texas Chili
Fred is German and I am Texan! This creation is a blend of the two! Have a different ethnic background? You can easily add spices and other ingredients to make it your own, although, we have to say - it's quite good the way it is. This can easily be prepared the day before or put into the freezer for later use. Serve over baked potato or corn chips with 'fixins' such as sour cream, grated cheese, onions, etc. For a richer flavor, you are able to make this dish the night before and keep in refrigerator until the next day. Enjoy!
Cabbage Pico de Gallo
A cabbage-based pico de gallo.