Peach and Ricotta Toast with Crushed Coriander, Salt, and Honey
The simplest route to a superior meal is to start with good ingredients. This is particularly true when that meal is assembled from just a handful of foods. Every single one counts. This peach and ricotta toast is a perfect example.
Start with Crusty Bread
It all starts with the bread. This is the time to get your hands on a loaf with a sturdy crust. Levain is maybe my favorite here, though a baguette, country loaf, or crusty Italian bread will do the job, too. Even better might be to pull out your sourdough starter and do up a homemade loaf.
Good Ricotta is Key
It’s worth tracking down really good, whole-milk ricotta for this recipe. As a dietitian, I often choose part-skim ricotta because of its reduced saturated fat content. It works well for dishes like lasagna that have an abundance of ingredients to lean on for flavor. But this toast has very few elements, which makes the richness of the whole-milk ricotta really stand out.
As for what ricotta to buy, brands vary enormously in taste and quality. Some are bland and grainy when you want rich and luscious. Bellwether Farms Basket Ricotta is the best I’ve tasted, so if you can find it where you live, go for that. I also recommend Calabro and Galbani, though I’m sure there are other quality brands I’ve yet to discover. If you have one to recommend, leave a mention in the comments section below. Side note: If you want to make your own ricotta, here’s a “how to”.
This is 100 percent a recipe for summer. In-season, ripe peaches or nectarines are essential. That said, I could also see doing this same toast with pitted cherries in late spring, tender pears or persimmons in fall, or citrus fruits in winter.
Why Whole Coriander?
You’ll note that the coriander in the recipe is crushed from whole seeds. I’m usually one to roll my eyes at the idea of fussing over grinding your own spices. This is an exception. The pop of flavor from just-crushed coriander is magic. If you can’t get whole seeds, not to worry. Just add a couple of dashes of ground coriander instead.
A Light Meal or Appetizer
The first time I made this, my daughter and I had it for breakfast. I also recommend serving it for lunch with a simple green salad or as an appetizer on sliced baguette. It would work well as part of a snack board supper as well. It’s all fair game.
For more toast inspiration, you might like:
Peach and Ricotta Toast with Coriander, Salt, and Honey
A simple, summery toast that leans on good crusty bread, whole milk ricotta, and a ripe peach. Adjust the amount of ingredients based on the size of your toast. You want enough creamy ricotta to cover your bread, a hit of salt and coriander for a pop of flavor, and just enough peach slices to cover the bread without overlapping. If you’re making this out of season, swap pitted cherries, pear, persimmon, or citrus fruit for the peach.
- 1 thick slice crusty country-style bread (I like whole-grain levain)
- 2-3 tablespoons whole milk ricotta cheese (adjust the amount depending on the size of the bread slice)
- 1/2 medium ripe peach or nectarine, cut into thin slices
- 1/2 teaspoon whole coriander seeds
- 1 light drizzle honey
- 1 pinch salt (flaky salt, such as Maldon, if you have it)
- Optional: pinch of fresh thyme, basil, or mint
Lightly toast the bread and spread with a thick coat of ricotta.
Crush the coriander in a mortar and pestle or lay on a cutting board and press the edge of a small pot to crush the seeds. Scatter crushed coriander and a pinch or 2 of salt over the ricotta.
Lay the peaches on top, drizzle lightly with honey, and scatter on herbs, if desired. Serve while the bread is still warm.