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!
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.
Roast the peaches for 20 minutes, flipping halfway.
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!
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!