Recipe: Stonefruit Ricotta Toast
It’s Choose Your Fighter: Toast edition! Opt to top your toast with peaches, nectarines, plums, cherries, or apricots, depending on what’s in season and available locally. While optional, a garnish of fresh herbs adds a flavorful finishing touch.
This Mediterranean recipe is GERD-friendly.
Makes 4 servings
What you’ll need
- 1 ½ cups whole milk ricotta
- 2 tsp honey + extra for topping
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 4 slices of sourdough bread
- 3 pieces stonefruit of choice
- Fresh thyme or basil leaves (optional)
Directions
1. Spoon the ricotta into a kitchen towel or cheesecloth and squeeze out the extra moisture over the sink. (Don’t skip this step; otherwise, your ricotta will be too runny.)
2. Add the ricotta, honey, and vanilla to a blender and blend until smooth. You may need to stop and scrape down the sides of the blender container a couple of times to get your ricotta moving.
3. Toast the bread and top each slice with a couple of spoonfuls of the ricotta mixture.
4. Thinly slice the stonefruit and arrange on top of the ricotta.
5. Top each slice of toast with fresh thyme leaves or thinly sliced basil (if using). Finish with a drizzle of honey and serve immediately.
Note: Use gluten-free whole-grain bread to make this recipe gluten-free.
Recipe developed by:
Edwina Clark, MS, RD, CSSD, Registered Dietitian and Recipe Developer
Reviewed by:
Paige Myers, MS, RD, LD, Registered Dietitian at Oshi Health
Based on 1 Review(s)
