Claire Thomas of The Kitchy Kitchen brings us an end-of-summer appetizer everyone will enjoy.
This is hardly a recipe; it's more of a jumping-off point. Combining almost any sweet/high-acid fruit with ricotta will yield excellent results. Using mint as an herb rather than a garnish might be a harder sell, but it’s worth a try! Mint has such a lovely earthy flavor, along with a bright menthol kick, so it pairs really well with sweet flavors and creamy textures. I love it here with ripe peaches.
2 one-inch thick slices of sourdough bread (or whatever bread you like)
1/2 cup ricotta
8 mint leaves
1 ripe peach, sliced
2 tablespoons honey
kosher salt and freshly ground pepper to taste
Toast the bread in a toaster. Let the toast cool a little, top it with ricotta followed by a few mint leaves, and finally add the peach slices. Drizzle the slices with honey and sprinkle salt and pepper. Enjoy!
For more delicious recipes from Claire, head to The Kitchy Kitchen.
The perfect piece of toast needs the perfect cutting board to serve it on. I love this board from Heath Ceramics; it's simple, thick, and modern. Plus, it adds a little rusticity without compromising style.
Edward Wohl Edward Wohl Maple Cutting Board ($155)