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Griddled Peach & Whipped Ricotta Toast - Georgie Mullen

GRIDDLED PEACH, WHIPPED RICOTTA & HOT HONEY TOAST

A fantastic lunch!

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 slices

Ingredients

  • 250 g ricotta
  • 1 tbsp double cream
  • extra virgin olive oil
  • 1 tbsp lemon juice
  • 2 tbsp runny honey
  • 1/2 tsp chilli flakes
  • 2 slightly ripe peaches sliced into wedges
  • 2 large slices crusty bread
  • lemon thyme (optional), to serve
  • salt & freshly ground black pepper

Instructions

  1. Start by making the whipped ricotta. Combine the ricotta, double cream, 1 tbsp olive oil, lemon juice and a good pinch of salt in a food processor. Blitz until smooth and creamy, then taste and adjust the seasoning, if needed.

  2. Next, combine the honey and chilli flakes in a small bowl. Give them a good stir, then let them sit and macerate whilst you continue with the recipe.

  3. Preheat a griddle pan over a medium-high heat and brush with olive oil. Griddle the peach slices for 2-3 minutes each side, or until golden and slightly charred (you can do this in a regular pan too - you just won’t get the char lines).

  4. Toast your bread - I griddle it here, seeing as I have the pan out. Just brush both sides of the bread with olive oil, and griddle for a few minutes on each side, until golden and crisp.

  5. Generously spread (or pipe!) the whipped ricotta between your slices of toast. Top with the griddled peach, then drizzle with the hot honey. Finish with a pinch of flaky salt, black pepper and a little lemon thyme, if you like.