These toasts are simple and satisfying - great as an appetizer while you’re grilling the rest of the meal, or as a meal on their own! If you’re not feelin’ the ricotta, this recipe is also killer with blue cheese, like Bayley Hazen Blue or Roaring 40s. Enjoy!

Ingredients

• Juice from 1 lemon

• A drizzle of honey, start with a teaspoon

• A drizzle of Lidrivio Extra Virgin Olive Oil, start with a tablespoon, plus more for other drizzling here and there

• 3 ripe-ish peaches, sliced

• 4 slices sourdough, or other crusty bread

• 8 oz (or more) Fresh Ricotta

• Salt and black pepper to taste

• 12 slices of Recla Speck (optional)

• A couple handfuls of arugula, microgreens, butter lettuce, or your green leaf of choice

Directions

1. Add lemon juice, honey, and olive oil to a medium bowl and whisk to combine.

2. Stir in peaches, taste a slice and see if you’d like it sweeter, more tart, or more oily. While we’re going for a balance of flavors, it’s also just about what YOU like. Let the peaches hang out and macerate. 

3. Drizzle olive oil onto bread and season the slices with salt and pepper. Grill the bread if you’re feeling extra, toast it if you’re not.

4. Spread the ricotta from edge to edge on the grilled/toasted bread, season with just a bit of salt and pepper (add more salt if you’re skipping the speck).

5. Fan the macerated peach slices onto the ricotta toast and fold the speck (if using) on top of the peaches.

6. Add the greens to the now empty peach bowl and lightly dress the leaves in the leftover juices.

7. Fluff the greens onto the toasts and you’re done!

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