Snacks / 8 min
Peach tomato ricotta toast
Creamy ricotta, ripe peach, juicy tomato and basil make a colorful sweet-savory toast.
- Prep
- 8 min
- Total
- 8 min
- Serves
- 2 toasts
This no-cook toast pairs peak-season peach with tomato’s savory acidity and creamy ricotta. A drizzle of honey and black pepper turns simple ingredients into a snack that feels special without extra fuss.
Ingredients
- 2 slices sourdough bread
- ½ cup whole-milk ricotta
- 1 ripe peach, thinly sliced
- 1 small heirloom tomato, thinly sliced
- 4 basil leaves, torn
- 1 teaspoon honey
- 1 teaspoon olive oil
- ¼ teaspoon flaky salt
- ¼ teaspoon black pepper
Method
- 1. Toast the sourdough until crisp at the edges and warm through.
- 2. Spread ricotta over each slice and layer on peach, tomato and basil.
- 3. Drizzle with honey and olive oil, then finish with flaky salt and pepper.
Estimated nutrition
- calories
- 285 calories
- fat
- 13 g fat
- carbohydrate
- 35 g carbohydrates
- protein
- 11 g protein
- fiber
- 4 g fiber
Approximate values per serving. Nutrition varies with ingredients, brands and portion sizes.
Substitutions
- Use cottage cheese whipped smooth or soft goat cheese instead of ricotta.
- Nectarine can replace peach.
- Use gluten-free bread if needed.
Good to know
Drain especially juicy tomato slices on a towel for a minute so the ricotta toast stays structured.
Questions, answered.
Can I make these toasts ahead?
Toast the bread and slice the toppings ahead, but assemble shortly before serving so the bread stays crisp.
What if my peaches are firm?
Slice them very thinly and let them sit with the honey for five minutes, or use ripe nectarines instead.