Whipped Ricotta Toast with Roasted Peaches is the absolute perfect Summer breakfast! Crunchy bread loaded with creamy ricotta cheese and topped with naturally sweet roasted peaches! Fresh and delicious!
This recipe was originally published in June 2019 – I’ve since updated the photos!
Breakfast is by far my favorite meal of the day. I’ve always loved it! As a kid, I looked forward to waking up and eating bowl after bowl of sugary cereal (which I’ve limited to Saturdays, thank you very much!) or the beloved brown sugar cinnamon pop tarts! In high school, I ate a lot of instant packets of oatmeal.
Now, I pretty much eat eggs everyday. However – as the seasons change, as do my taste buds. So, enter in the most Summery breakfast of all time: Whipped Ricotta Toast with Roasted Peaches!
Why You’ll Love This Toast:
Peaches are my favorite part of Summer. But, I do have a question: are you the type who eats a peach like an apple? Or do you peel the peach? I’m ALL in for peaches. I bite straight into it, not peeling the skin and I literally just let the peach juice run all down my face and hands. SO WORTH IT.
I love this breakfast, y’all. This Whipped Ricotta Toast with Roasted Peaches combines so many perfect flavor combinations.
The toasted bread is crusty on the outside, soft on the inside. It’s smothered in creamy and tangy and thick ricotta. It’s topped with super sweet, melt in your mouth fresh peaches.
Lastly, it’s garnished with a drizzle of honey and some fresh mint.
The mint gives it a zing that you didn’t even know you needed until you have a bite, you know?! IT’S ALL SO GOOD Y’ALL. So let’s get into how to make it!
Ingredients You Need:
- crusty bread
- fresh peaches
- melted coconut oil
- turbinado sugar
- whole milk ricotta cheese
- juice from a lemon
- honey
- mint
Best Toast Making Tips:
As always, I understand it’s not rocket science to make a piece of toast – HOWEVER! I always enjoy explaining exactly how I make my recipes so you guys can hopefully have a successful experience trying to replicate them!
Begin by preheating the oven to 425 and then slicing the peaches.
Pro tip: try not to eat half of them as you go along like I did. Place them on parchment paper on a baking sheet. Spread them out evenly. Drizzle about 2 tbsp of melted coconut oil (or any neutral flavor high heat oil), a couple tablespoons of turbinado sugar and a pinch of salt. Toss to make sure each peach is evenly coated.
Place in the oven to roast for 20 minutes. Make sure to flip halfway through!
While the peaches are roasting, add about 1/2 cup of whole milk ricotta (don’t even play with the skim milk stuff plz) to a bowl. To the bowl, add the juice of ½ of a lemon and a drizzle of honey if desired. Set a timer for 1 minute and then stir/whip the ricotta vigorously until your timer goes off. You can do it! You’re strong!
Set this aside until the peaches are done.
Once the peaches are done, again, resist the urge to eat them all. Instead, toast a piece of bread (I prefer a crusty bread!) to your preferred toastiness. Then, load it up with the whipped ricotta and roasted peaches. Here I found that an extra drizzle of honey along with the garnish of fresh mint leaves really made the flavor profile exquisite!
This Whipped Ricotta Toast makes for the best Summer breakfast or appetizer! Easy, delicious and fresh! Just what Summer needs. Enjoy!
Did you like this recipe? Here are a few more you might enjoy:
Heirloom Tomato Tart with Basil Sauce
Peaches and Cream Overnight Oats
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
Whipped Ricotta Toast with Roasted Peaches
Whipped Ricotta Toast with Roasted Peaches is the absolute perfect Summer breakfast! Crunchy bread loaded with creamy ricotta cheese and topped with naturally sweet roasted peaches! Fresh and delicious!
Ingredients
- 5-6 medium peaches
- 2 tbsp melted coconut oil
- 2 tbsp raw turbinado sugar
- 1/4 tsp salt
- 1/2 cup whole milk ricotta
- 1/2 loaf crusty french bread, sliced
- juice of 1/2 lemon
- drizzle of honey
- fresh mint to garnish
Instructions
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Preheat oven to 425. Slice 6 medium peaches. To a baking sheet, add a piece of parchment paper. Add the peaches on top. Drizzle melted coconut oil on top as well as sprinkle over 2 tbsps of turbinado sugar and a pinch of salt. Gently toss to combine and make sure each peach is coated.
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Roast the peaches for 20 minutes, flipping halfway.
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In the meantime, add 1/2 cup of whole milk ricotta to a medium bowl. Add juice of 1/2 of a lemon as well as a drizzle of honey. Set a timer for 1 minute on your phone and stir/whip the ricotta vigorously until the timer is done. This ensures the ricotta is extra luscious and creamy!
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Once the peaches are done, toast the bread to your desired toastiness. Load it with the whipped ricotta cheese, freshly roasted peaches, a drizzle of honey and fresh mint. Enjoy!
I love the way you breakfast!! Though, I bet this would also be lovely on Friday night with a nice glass of vino! Roasting fruit really brings out something special in them and I bet it’s so yummy paired with creamy ricotta and carby goodness. Cheers to a fab weekend ahead, my friend 🙂
Thank you so much, Dawn! YES! It would so good with a glass of wine too! Happy weekend! 🙂
While I know I won’t make this for myself, I would certainly make this beautiful breakfast treat when I have house guests. It is beautiful.
Yes! It would be a lovely spread for a brunch with friends! Thank you Karen 🙂
Breakfast is my fave meal of the day too, and I’m always up for trying new toast toppings. Peaches are just starting to show up around here, and I can’t wait to get some so I can make this summery toast!
Yay!!! I know you’re not super into dairy…I wonder if you could make a cashew ricotta?! I would be super interested in that! 🙂
This is SUCH a good idea. Can you believe I’ve never had whipped ricotta on toast before!? And ROASTED peaches? Girl, this looks amazing!! Happy weekend, Haylie!
Thank you, Katherine! I had never had it either before this! LIFE CHANGED FOREVER!! 🙂
Nothing beats peaches this time of year! This looks FABULOUS!
Right?! So sweet, so juicy! Nature’s candy!! 🙂
Haylie, this looks amazing! So pretty and sweet! And anything on toast makes it a winner in my book!
Annie, you’re too SWEET! Thank you! And same…toast is always a winner! 🙂
Looks delicious!! So is it 1/2 c ricotta or 3/4 c? The amount on the ingredients list and instructions don’t match.
Thank you so much, Kat! It is 1/2 cup – sorry for the mistake in the recipe! Just fixed it 🙂 Hope you enjoy!! XO
I just finished eating this and I already can’t wait to make it again 😍 I’d never thought of roasting peaches, but it makes them so yummy! I mean, they’re already so good, but this really takes it up a notch with the kind of caramelized flavor. I used fresh mint from my windowsill planter and drizzled honey over the finished toast. I did my best to halve the recipe for one person – the ricotta mixture worked out perfect, and I found that I only needed one peach for two good-sized pieces of sourdough. So good!!
Thank you so much, Joan! I’m so so glad you liked this recipe 🙂 I agree that the peaches do take on a caramelized flavor when they’re roasted…so good!!