Ricotta Toast with Pancetta and Peaches

Ricotta Toast with Pancetta and Peaches

July 27, 2021

Move over avocado toast, it’s all about ricotta toast these days!

Pancetta peach ricotta toasts can go from breakfast to appetizer in a snap!

These are the perfect balance of flavors thanks to the subtle saltiness of pancetta, creamy ricotta, sweet honey, and summer peaches or nectarines.

We’re big fans of peaches because we have a rental property in Fredericksburg, Texas, which is famous for their peach orchids!

Click here to see our Fredericksburg Bed and Breakfast that is available to rent!

Why not serve ricotta toast at your next brunch? They will pair perfectly with our mini quiche recipe!

Or whip up an appetizer platter with ricotta toast using smaller baguette pieces for a bite sized entertaining option.

What is ricotta?

The ricotta cheese in this recipe is a type of fresh white cheese made from whey (a liquid byproduct of milk).

It originated from Italy but has spread to the rest of Europe as well as North America!

Ricotta is often used in pastas, desserts, lasagna or ravioli but ricotta toast takes ricotta to the breakfast table.

Ricotta Toast with Pancetta and Peach Recipe

Pancetta and Peach Ricotta Toast Recipe

Cook time: 10 minutes

Ingredients:

  • 2 slices of sourdough, toasted, buttered, and cut in half.
  • 4 oz. chopped pancetta 
  • 1 nectarine, sliced
  • 1 cup of ricotta cheese
  • Honey, for garnish
  • Fresh basil, for garnish

Directions:

  1. Sauté chopped pancetta on medium heat until fully cooked.
  2. Toast and butter a slice of sourdough.
  3. Top with ricotta cheese.
  4. Add the pancetta and peaches.
  5. Garnish with a honey drizzle, black pepper, and fresh basil.
Ricotta Toast with Pancetta and Peach Recipe

Ricotta Toast with Pancetta and Peaches

Yield: 4 slices
Cook Time: 10 minutes
Total Time: 10 minutes

Ricotta toast with pancetta, peaches, honey and basil is the perfect combination of flavors. Try this recipe for breakfast or an appetizer!

Ingredients

  • 2 slices of sourdough, toasted, buttered, and cut in half.
  • 4 oz. chopped pancetta
  • 1 nectarine, sliced
  • 1 cup of ricotta cheese
  • Honey, for garnish
  • Fresh basil, for garnish

Instructions

  1. Sauté chopped pancetta on medium heat until fully cooked.
  2. Toast and butter a slice of sourdough.
  3. Top with ricotta cheese.
  4. Add the pancetta and peaches.
  5. Garnish with a honey drizzle, black pepper, and fresh basil.

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If you like pancetta, you’ll be drooling over this asparagus and english pea pasta with pancetta and shrimp as well as our pasta recipe featuring pine nuts, sun dried tomato, capers, shrimp and pancetta.

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