Description
Easy and decadent peach ricotta toast for the best end of summer breakfast!
Ingredients
- 1–2 peaches, sliced
- 2 slices sourdough bread
- 1/4 cup whole milk ricotta
- 1/2 tbsp olive oil
- 1–2 tbsp honey or hot honey
- Chilli flakes
- Mint leaves
- Pecans, chopped
Instructions
- Pre-heat: Pre-heat your air fryer to 400ºF. Wash and slice your peaches. Drizzle a little avocado oil over the peaches and toss, coating all the slices.
- Roast: Roast the peaches for 15 minutes, flipping halfway.
- Mix: Mix the whole milk ricotta, olive oil and honey (or hot honey).
- Toast: Toast 2 slices of bread on a skillet or toaster.
- Assemble: Spread the ricotta mixture on the toasted bread. Top with roasted peaches, mint and pecans. Add some chilli flakes if you like, or some hot honey.
Notes
Ripe, sweet peaches are best, though roasting will sweeten less ripe ones. Any crunchy bread, such as French bread, can be used as a substitute for sourdough.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 265 kcal
- Sugar: 12 g
- Sodium: 310 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 15 mg