Summer and peaches go hand in hand and my peach breakfast toast with ricotta is the perfect way to start a day. I love ricotta and I love peaches. Why not combine the two and make it into a meal? Often when I ask my kids what they want for breakfast, they will say ricotta toast, so I try and make as many varieties as I can. This is always a super hit in our house, especially for a Sunday brunch.
Ingredients for Peach Breakfast Toast
What do you get when you use five simple ingredients and some bread? The best breakfast toast you will find in town!
The Ingredients List:
- 4 ripe peaches (I use local Ontario grown)
- 2 tablespoons local maple syrup
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon powder
- pinch of salt
- 475 grams ricotta (1 tub)
- 4 pieces of multigrain rye bread (or bread of choice)
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I love to use fresh peaches that are just ripe enough to eat. They tend to get juicier as they get riper, so I like to use them when they are a little firm for this recipe. Although if they are a little ripe, that’s fine too. The cooked peaches will get a little runnier.
Wash and pat dry the peaches. Using a sharp knife, slice them into 1/4 inch slices and place them into a small sauce pan.
Cooking the Peaches
I love adding brown sugar to the peaches. I find it enhances the flavour of the peaches much more than white sugar does. The warm flavour of brown sugar does that. I also love adding cinnamon to the peaches. The flavour combination is just perfect!
Add the maple syrup, brown sugar, cinnamon, and pinch of salt to the peaches and place the sauce pan on the stove on low heat.
The Cooked Peaches
I like to cover the pot for about 5 minutes and allow the peaches to cook and release their juices. I find covering the pot helps reduce heat waste and helps the peaches cook faster.
Once the juices are released, we can allow the peaches to cook for a further 2 minutes. By now the peaches will be soft and delicious. I like a thick version for my toast, so I add a corn starch slurry to the pot. But if you prefer them a little on the juicy side, you can leave them as is.
Add 1 level tablespoon of corn start to a small bowl and add 2 tablespoons of cold water to it. Add that to the hot peaches and mix well to thicken.
The Breakfast Ricotta Toast
We are now ready to assemble the toast. This is my favourite part. I like to use a large slice of multigrain sourdough bread, but you can use any bread of choice. Toast the piece of bread and once it’s a slight bit cooled down, evenly spread one quarter of the ricotta on it.
Now for the best part – the peaches! Gently lift the peach slices from the pot and place them in a single layer on the toast. I love adding some of the extra juices from the peaches on top of the peaches. I also love sprinkling some extra cinnamon onto the peaches. And you can also add some maple syrup if you like it extra sweet.
There are various things one can do to customize this brunch recipe:
- Ricotta is a perfect cheese to spread onto toast, but from time to time I use mascarpone cheese. The creaminess of that is such a great combination with the peaches.
- I love brown sugar, but from time to time, I add coconut sugar to the peaches as they cook. It gives them an earthy flavour that is so good with this fruit.
- Although cinnamon is my favourite spice to add to this recipe, I sometimes replace it with allspice or even a sprinkling of fresh ground cardamom.
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Peach Breakfast Toast with RicottaCourse: Breakfast, BrunchCuisine: CanadianDifficulty: Easy
My peach breakfast toast is just what is needed for breakfast on a summer day! It’s sweet, tangy, creamy, filling, and outright delicious.
4 ripe peaches (I use local Ontario grown)
2 tablespoons local maple syrup
2 tablespoons brown sugar
1 teaspoon cinnamon powder
pinch of salt
475 grams ricotta (1 tub)
4 pieces of multigrain rye bread
- Wash and pat dry the peaches.
- Using a sharp knife, slice them into 1/4 inch slices and place them into a small sauce pot.
- Add the maple syrup, brown sugar, cinnamon, and pinch of salt to the peaches and place the pot on the stove on low heat.
- Allow them to cook covered for about 5 minutes or so so they soften and release the juices. If needed, add a corn starch slurry to thicken the juice.
(For the slurry – Add one tablespoon of corn starch and 2 tablespoons of water into a bowl. Mix well and add to the peaches.)
- To assemble, toast the piece of bread, and once cooled down a slight bit, layer a quarter of the ricotta onto each slice of bread.
- Spread a quarter of the peaches on top of the ricotta and sprinkle some more cinnamon if needed.
- Enjoy with a cup of coffee.