Sliced Peaches with Ricotta and Honey

Sliced Peaches with Ricotta and Honey

Juicy peach slices layered over creamy ricotta, finished with a drizzle of honey.

Total 10 min Makes 4 servings Calories 220/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy, Tree nuts

Ripe peaches are fanned over whipped ricotta and topped with honey, flaky salt, and a scatter of toasted nuts for crunch. Ready in minutes with no cooking required, this dish works equally well as a light breakfast, afternoon snack, or simple dessert. It highlights peak summer fruit with minimal fuss.

Ingredients

  • 1 1/2 cups whole milk ricotta cheese
  • 3 ripe peaches, pitted and sliced
  • 3 tablespoons honey
  • 1/4 cup toasted sliced almonds
  • 1/2 teaspoon flaky sea salt
  • 1 teaspoon fresh lemon zest
  • 4 fresh mint leaves, torn, for garnish

Method

  1. Spoon the ricotta into a bowl and whisk briefly with a fork until smooth and slightly fluffy.

  2. Divide the whipped ricotta evenly among four plates or shallow bowls, spreading it into a thin layer.

  3. Fan the sliced peaches over the ricotta on each plate.

  4. Drizzle the honey evenly over the peaches and ricotta.

  5. Scatter the toasted almonds, lemon zest, and flaky sea salt over the top.

  6. Garnish with torn mint leaves and serve immediately.

Rate this recipe

★ 3.5 (1)

Sliced Peaches with Ricotta and Honey

Ripe peaches are fanned over whipped ricotta and topped with honey, flaky salt, and a scatter of toasted nuts for crunch. Ready in minutes with no cooking required, this dish works equally well as a light breakfast, afternoon snack, or simple dessert. It highlights peak summer fruit with minimal fuss.

10 min 4 servings 220 cal

Ingredients

  • 1 1/2 cups whole milk ricotta cheese
  • 3 ripe peaches, pitted and sliced
  • 3 tablespoons honey
  • 1/4 cup toasted sliced almonds
  • 1/2 teaspoon flaky sea salt
  • 1 teaspoon fresh lemon zest
  • 4 fresh mint leaves, torn, for garnish

Method

  1. 1

    Spoon the ricotta into a bowl and whisk briefly with a fork until smooth and slightly fluffy.

  2. 2

    Divide the whipped ricotta evenly among four plates or shallow bowls, spreading it into a thin layer.

  3. 3

    Fan the sliced peaches over the ricotta on each plate.

  4. 4

    Drizzle the honey evenly over the peaches and ricotta.

  5. 5

    Scatter the toasted almonds, lemon zest, and flaky sea salt over the top.

  6. 6

    Garnish with torn mint leaves and serve immediately.