Peach and ricotta toast

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. 

Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 1 serving
Calories 259 kcal
Author katiemorford


  • 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


  1. Lightly toast the bread and spread with a thick coat of ricotta.

  2. 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. 

  3. Lay the peaches on top, drizzle lightly with honey, and scatter on herbs, if desired. Serve while the bread is still warm.