Creamy ricotta is smeared luxuriously onto whole-grain toast, then topped with sliced peaches, pistachios, a drizzle of honey, fresh thyme leaves, and a finishing sprinkle of sea salt for a nourishing, sweet-savory breakfast or snack.
3 tablespoons unsalted shelled pistachios
4 slices crusty, textured, whole-grain bread, such as from a “health” loaf (1/2-inch thick slices, about 1 1/4 ounce each)
3/4 cup part-skim ricotta cheese
1 ripe peach, pitted and sliced
2 teaspoons honey
1 teaspoon fresh thyme leaves
1/4 teaspoon kosher salt or flaky sea salt
In a small dry skillet over medium-high heat, toast the pistachios, tossing frequently, until fragrant, about 3 minutes. Transfer the nuts to a cutting board to cool, then finely chop.
Toast the bread. Spread about 3 tablespoons of the ricotta over each piece, then arrange 3 to 4 peach slices on top of each toast. Drizzle each with 1/2 teaspoon of honey, then sprinkle each with about 2 teaspoons of the pistachios, 1/4 teaspoon of the thyme and a sprinkle of salt. Cut each toast in half and serve right away.
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