This easy toast is a dressed-up way to enjoy a classic breakfast or brunch. You can also use the jam made for this recipe in Bobby's Gin and Jam recipe for a beautiful beverage to enjoy on the side.
Directions for: Whipped Ricotta Toast with Quick Peach-Raspberry Jam
Ingredients
Peach-Raspberry Jam2 lb(s) very ripe peaches, peeled and coarsely chopped
- cup granulated sugar
Juice of 1/2 lemon
1 pint raspberries
Whipped Ricotta Toast1 cups fresh ricotta, drained
2 Tbsp heavy cream, cold
1 Tbsp granulated sugar
1 tsp finely grated lemon zest
8 (1-inch-thick) slices day-old brioche, toasted
Honey, for drizzling
Directions
Peach-Raspberry Jam1. Combine the peaches, sugar and lemon juice in a nonreactive medium saucepan and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer, mashing the peaches occasionally with a potato masher, until the mixture thickens and sticks to a spoon, about 20 minutes.
2. Remove the saucepan from the heat and stir in the raspberries. Let cool to room temperature, stirring occasionally. Transfer the jam to a nonreactive container with a lid and refrigerate until ready to use. The jam will keep in the refrigerator for up to 1 week.
Whipped Ricotta Toast1. Combine the ricotta, cream, sugar and lemon zest in a bowl and whisk until light and creamy.
2. Slice the toasts on the diagonal and add a dollop of the whipped ricotta to each piece; use the back of a spoon to smear the ricotta across the toast, making a little trough and leaving a big mound on one end. Spoon some of the jam into the trough and drizzle with honey. Serve immediately.
Tips and Substitutions
To drain fresh ricotta, put it in a strainer lined with dampened cheesecloth. Set the strainer over a bowl and refrigerate for a few hours or up to overnight.
See more: Bread, Berries, Brunch, Cheese, Fruit