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Ricotta Toasts With Peaches and Pistachios

Ricotta Toasts With Peaches and Pistachios

Photo by Tom McCorkle for The Washington Post

Here, creamy ricotta is smeared luxuriously onto whole grain toast, then topped with sliced peaches, pistachios, a drizzle of honey, fresh thyme leaves and a finishing sprinkle of sea salt for a nourishing, sweet-savory breakfast or snack.


3 tablespoons unsalted shelled pistachios
4 slices crusty, textured, whole-grain bread, such as from a “health” loaf (1/2-inch thick slices, about 1 1/4 ounce each)
3/4 cup part-skim ricotta cheese
1 ripe peach, pitted and sliced
2 teaspoons honey
1 teaspoon fresh thyme leaves
1/4 teaspoon kosher salt or flaky sea salt


In a small dry skillet over medium-high heat, toast the pistachios, tossing frequently, until fragrant, about 3 minutes. Transfer the nuts to a cutting board to cool, then finely chop.

Toast the bread. Spread about 3 tablespoons of the ricotta over each piece, then arrange 3 to 4 peach slices on top of each toast. Drizzle each with 1/2 teaspoon of honey, then sprinkle each with about 2 teaspoons of the pistachios, 1/4 teaspoon of the thyme and a sprinkle of salt. Cut each toast in half and serve right away.

Makes 4 servings 
Per serving: Calories 200; Total Fat 7g (Saturated Fat 3g); Cholesterol 15mg; Sodium 280mg; Total Carbohydrates 25g; Dietary Fiber 3g; Protein 10g; Sugars 7g

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