This summer breakfast has caramelised peaches that cuts through the creamy ricotta for the perfect pairing. You can also try adding blackberries, balsamic vinegar, lemon, pistachios or even swap the thyme out for basil!
Two slices of bread (I prefer slices of a baguette)
1 ripe peach
1 tsp honey
ricotta (cream cheese or mascarpone is fine)
1. Brush the peaches lightly with oil and place them over a grill at medium-high heat, cut side down. Cook for 3 minutes or until marks begin to form then remove from heat.
2. Lightly brush the peaches with honey and toast your bread.
3. Assemble by spreading ricotta across the toast then adding the peaches and a few sprigs of thyme.