Open-Face Ricotta Toast with Grilled Peaches

featured in summer

kenyonteam

Open-Face Ricotta Toast with Grilled Peaches

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

vegetarian

Jun 2 - 15m cook

Prep time:

Cook time

15m

Total time

20m

Makes

4ppl

Ingredients
Instructions

peaches, pitted and cut into 1/2-inch wedges

thick slices brioche bread

ricotta cheese

2 cups

honey

2 tbsp

chopped toasted pistachios

1/4 cup

sliced fresh mint leaves

2 tbsp

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.

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.