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kenyonteam

Open-Face Ricotta Toast with Grilled Peaches

Juicy grilled peaches with creamy ricotta cheese on brioche make the perfect summer breakfast treat.

Jun 2 - 15m cook

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Prep time:

5m

Cook time

15m

Total time

20m

Makes

4ppl

peaches, pitted and cut into 1/2-inch wedges
2
thick slices brioche bread
4
ricotta cheese
2 cups
honey
2 tbsp
chopped toasted pistachios
1/4 cup
sliced fresh mint leaves
2 tbsp
1
Add liquid to drip tray and preheat Kenyon Grill to medium-high. Place brioche slices on grill; cook for 1 to 2 minutes or until lightly grilled. Set aside.
2
Place peaches on grill; cook for 3 to 4 minutes per side or until grill marks appear. Spread ricotta evenly over brioche slices; top with grilled peaches. Drizzle with honey; sprinkle pistachios and mint over top.

TIP

Substitute cinnamon raisin bread for the brioche if desired.

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