Ingredients:

  • 1 French Baguette (approx. 10 oz), sliced into 1/2-inch rounds
  • 3 tbsp Extra Virgin Olive Oil
  • 1 clove Garlic, peeled and halved
  • 1 cup Whole Milk Ricotta cheese, well-drained
  • 1 tsp Fresh Lemon Zest
  • 1 tbsp Wildflower Honey
  • 1 pinch Flaky Sea Salt
  • 2 Large Ripe Peaches, pitted and sliced 1/4 inch thick
  • 1 tbsp Fresh Basil, chiffonade
  • 2 tsp Balsamic Glaze

Instructions:

  1. Preheat oven to 400°F (200°C). Slice the baguette on a bias into 1/2-inch thick rounds and arrange on a baking sheet.
  2. Brush bread slices lightly with olive oil. Bake for 8-10 minutes until golden and crisp. Rub the warm toasted bread with the cut side of the garlic clove.
  3. In a bowl, combine the drained ricotta, lemon zest, honey, and salt. Whisk vigorously for until the mixture is light, airy, and smooth.
  4. Spread a thick layer of whipped ricotta onto each cooled toast slice.
  5. Layer 2-3 peach slices in a fan pattern over the cheese. Drizzle with balsamic glaze and garnish with basil ribbons and a pinch of flaky salt.