Preparation Time: 5 mins
Total Time: 20 mins
2 peaches, pitted and cut into 1/2-inch wedges
4 thick slices brioche bread
2 cups ricotta cheese
2 tbsp honey
1/4 cup chopped toasted pistachios
2 tbsp sliced fresh mint leaves
Add liquid to drip tray and preheat Kenyon City Grill® to medium-high. Place brioche slices on grill; cook for 1 to 2 minutes or until lightly grilled. Set aside.
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.