Peaches grow a few hours inland from where I live – in the Okanagan region. It’s an area that gets hot dry summers and has perfect growing conditions for fruit (and wine! yum!)
I vacationed at a lake in the Okanagan two weeks ago, and peaches were the one thing I was set on bringing back home. (Besides cherries. And apricots. And blueberries. And tomatoes. Oh, and lots and lots of wine. 😉 )
At 8:00 am on the morning we were set to leave, before we had eaten breakfast or even had a cup of coffee, J and I drove to the produce farm that sells the peaches. Our produce season has been delayed this year due to a cold spring, and now that peach season has finally arrived, we were told the peaches were selling out quickly.
And now I have peaches on peaches on peaches!
Peach Ricotta Toast isn’t a recipe so much as it’s a combination of flavours – a combination of delicious flavours, I might add, and one that you must make for your next breakfast pronto!
- 2 slices of bread
- ricotta cheese (approx 2 tablespoons)
- 1 ripe fresh peach, pitted and sliced
- roasted and salted pistachios, chopped
- honey, if desired
- Toast both slices of bread. Spread approximately 1 tablespoon of ricotta cheese on each piece of toast. Layer peach slices over top and then sprinkle pistachios. Drizzle with honey, if desired, for extra sweetness. Devour.