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This sweet and creamy ricotta toast makes the perfect brunch or mid-day snack. Grilling the fruit adds a lovely caramelized flavor, topped with the sweetness from the honey, crunch from the almonds and brightness from the hint of fresh mint. Use a thick-cut crusty bread like sourdough so it can stand up to the toppings.


Recipe Summary

10 mins
5 mins
25 mins
10 mins
2 servings


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat an outdoor grill for medium-high heat and lightly oil grate.

  • Drizzle 1 teaspoon olive oil onto a small plate. Place nectarine wedges on the plate and cover all sides with oil. Brush both sides of bread with 2 tablespoons olive oil.

  • Place nectarines onto the hot grate and grill 1 to 2 minutes per side; remove to a plate. When nectarine wedges have cooled slightly, cut each wedge in 1/2 lengthwise so you now have 16 pieces.

  • Place bread slices onto the hot grate and cook until grill marks appear and bread is toasted, about 1 minute per side; remove to a plate.

  • Spread ricotta cheese onto each slice of toast. Arrange 8 nectarine slices onto each toast and top with almonds. Sprinkle with mint and drizzle with honey. Cut each toast in half and serve.

Cook's Notes:

Depending on the spacing of your grill grates, you may wish to use a grill topper or pan.

You can use peaches instead of nectarines.

This can also be made in a cast iron grill pan on the stove if you don't have an outdoor grill.

Nutrition Facts

336 calories; protein 7.3g; carbohydrates 31.7g; fat 20.9g; cholesterol 8.8mg; sodium 199.8mg. Full Nutrition