Peach and Prosciutto Toast with Vanilla Whipped Ricotta Spread

It’s peach season and if you’re looking for a sweet and salty breakfast or brunch option – try this fancy toast recipe out! This recipe is made of four layers – toasted bread, a homemade vanilla whipped ricotta spread that’s fresh and a bit minty, roasted prosciutto to add a tiny bit of crunch and protein, drizzle of vanilla whipped ricotta, and delicious fried peaches. A lot is going on with this dish but each bite is light, sweet, savory, and fresh.

Highly recommend this recipe if you have a bit of extra time on your hand and feel like elevating your breakfast to start the day. Plus this is a great dish to share with a loved one as it serves two people!

  • Easy
  • 15 mins
  • 2 servings
top shot of peach and prosciutto toast with vanilla whipped ricotta spread laying on a white plate. The toast has a small mint leaf for garnish. On the sides is another plate with toast and a dark grass green towel with a lemon on top.
top view of two pieces of peach and prosciutto toast with vanilla whipped ricotta spread sitting on top or white plates. In the upper left corner is Rodelle's 4oz Natural Vanilla Paste and the spread in a small white glass bowl. To the upper right is a green towel with peaches and lemons laying on top. Bottom right has sliced almonds and 1 large mint leaf.
Ingredients

For Toast:

  • 2 slices Marbled Rye or Pumpernickel Bread
  • 4 slices prosciutto
  • 2 tablespoons sliced almonds
  • 1 peach, sliced
  • 1 tablespoon butter
  • ½ tablespoon sugar

Vanilla Whipped Ricotta

For Vanilla Whipped Ricotta Spread:

  • 1 cup whole milk ricotta cheese
  • 1 tablespoon olive oil
  • 1 tablespoon Rodelle Vanilla Paste
  • Zest of ½ lemon
  • 1 tablespoon honey (optional)
  • 1 teaspoon mint, finely chopped (optional)
Uses
Occasions
Directions

For Toast:

  1. Toast bread to your liking
  2. Roast prosciutto in a small frying pan until crispy, remove and set aside to cool
  3. Sprinkle sliced peaches with sugar, and add butter to the prosciutto pan on medium heat
  4. Fry peaches, flipping after about a minute until tender and juicy, set aside to cool
  5. Once all ingredients have cooled, pipe or spread Vanilla Whipped Ricotta onto toast, place prosciutto on top of that, spread another layer of the vanilla whipped ricotta, place peach slices on top, prosciutto on top of that, and top with sliced almonds. If ingredients haven't cooled down enough, it will melt the whipped ricotta!

For Vanilla Whipped Ricotta Spread:

  1. In a food processor beat all ingredients together until combined and fluffy (about 1 minute)

Notes:

  • Depending on how much of the spread you use for both pieces of toast, you might have extra. This can be stored in an air tight container for up to 3-5 days in the fridge.
  • If you have extra spread - you can use it for more breakfast toast, spread it on salty crackers or cucumbers, or us it to make a sandwich!
  • If you want to pipe on the whipped ricotta, you can use a snack bag and cut the tip off the bag for piping.

 

Recipe was prepared for Rodelle by Shelby Jenkins at @gooey.in.the.middle. Photos taken by Kathryn Herndon at @kniftykat