Ricotta toast seems to be having a moment right now. It keeps cropping up on my Instagram feed, on restaurant menus and, frankly, in my own thoughts when I ponder what I am hankering for at breakfast time or for an afternoon snack.
There are so many crave-worthy possibilities that can be launched from the simple base of creamy ricotta cheese smeared onto toasted bread, ideally just-toasted so the residual heat of it warms the cheese a little. You could use any bread you like, but the one I dream about when I'm in a ricotta toast revelry, is dark and chewy with visible kernels of grain, nuts and seeds.
In this summery recipe, the ricotta gets a glorious layer of ripe peach slices, a drizzle of honey, an emerald sprinkle of pistachios, some fresh thyme leaves and a finishing pinch of flaky salt. It's a mouthwatering, sweet-savory combination that's a welcomed break from the usual avocado toast, but similarly nourishing. No wonder I can't get it off my mind.
Ellie Krieger is a registered dietitian who hosts public television’s “Ellie’s Real Good Food.” She blogs and offers a weekly newsletter at elliekrieger.com.