Peach and Prosciutto Toast with Vanilla Whipped Ricotta Spread

It’s peach season and if you’re looking for a sweet and salty breakfast or brunch option – try this fancy toast recipe out! This recipe is made of four layers – toasted bread, a homemade vanilla whipped ricotta spread that’s fresh and a bit minty, roasted prosciutto to add a tiny bit of crunch and protein, drizzle of vanilla whipped ricotta, and delicious fried peaches. A lot is going on with this dish but each bite is light, sweet, savory, and fresh.

Highly recommend this recipe if you have a bit of extra time on your hand and feel like elevating your breakfast to start the day. Plus this is a great dish to share with a loved one as it serves two people!

  • Easy
  • 15 mins
  • 2 servings

Uses: Vanilla Paste

Occasions: Celebrate Summer

Directions

For Toast:

  1. Toast bread to your liking
  2. Roast prosciutto in a small frying pan until crispy, remove and set aside to cool
  3. Sprinkle sliced peaches with sugar, and add butter to the prosciutto pan on medium heat
  4. Fry peaches, flipping after about a minute until tender and juicy, set aside to cool
  5. Once all ingredients have cooled, pipe or spread Vanilla Whipped Ricotta onto toast, place prosciutto on top of that, spread another layer of the vanilla whipped ricotta, place peach slices on top, prosciutto on top of that, and top with sliced almonds. If ingredients haven't cooled down enough, it will melt the whipped ricotta!

For Vanilla Whipped Ricotta Spread:

  1. In a food processor beat all ingredients together until combined and fluffy (about 1 minute)

Notes:

  • Depending on how much of the spread you use for both pieces of toast, you might have extra. This can be stored in an air tight container for up to 3-5 days in the fridge.
  • If you have extra spread - you can use it for more breakfast toast, spread it on salty crackers or cucumbers, or us it to make a sandwich!
  • If you want to pipe on the whipped ricotta, you can use a snack bag and cut the tip off the bag for piping.

 

Recipe was prepared for Rodelle by Shelby Jenkins at @gooey.in.the.middle. Photos taken by Kathryn Herndon at @kniftykat

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