Easy-Peasy Peach Toast ... now with a Carb-free Option

Peaches are beginning to pop into the markets by me, so it’s time for an old fave o’ mine … Peach Toast!

This is one of those “no-recipe” recipes. Don’t worry … and just stop with the eye glaze! Yes, quantities ARE given, but please feel free to play around with them until they become preferred preferences. In fact, don’t even bother measuring the ricotta … just *plop* a soup spoon-full onto one of the toasted bread slices. Too much plop? Spoon some off and dump it onto the other slice. Not enough? Dig some more out of the container. Everything else is just a shake and a squeeze.

Heck, I’ve even used sliced and frozed peaches (which I might have overbought from the Try-n-Save), pouring out the guess of a whole peach’s worth or so onto a plate to let defrost so I wouldn’t bend my table knife if they didn’t de-froze enough because I was starving impatient to eat.

Even the number of servings this recipe makes is a suggestion. All depends upon how hungry you are at breakfast/brunch/lunch time (see what I did there? Time to eat is whenever your heart desires … or when you roll out of bed.  I don't judge).

One time, on a whim, I tossed on some grated lemon peel, the excess left over from the previous night’s dinner. A total game changer … you can see AND taste the brightness it adds!

Don’t despair if you only have peaches of the canned persuasion! While I prefer fresh ripe peaches, sometimes (and by “sometime” I mean “most of the year”) fresh ripe peaches aren’t available. So drain the peaches, slice/chop ‘em up, then continue with the recipe.

Better yet, use blueberries … especially since they are available fresh just about all-year round. At least at my local market.

Truthfully, you can use whatever bread you have on hand, just as long as it (when toasted) can hold all the toppings without doing the Brand X paper plate dropsies all over your phone due to your bad habit of eating while doom scrolling. But since I’m attempting to be healthy, I use a 7-grain bread with mega fiber. Nice and thick rustic bread from the bakery also works very well as well.

Anyhoo, thought I was sooo smart, coming up with this-here recipe. But then I made the mistake of firing up the Googles … only to discover I inadvertently reinvented the wheel. Numerous iterations of this dish, with varied toppings, abound on the intertubes. But I like mine the best … of course. So feel free to tinker with the ingredients or quantities to make your own personal couple o'slices of heaven on a plate.

Easy-Peasy Peach Toast ... with a Carb-free Option

Every one of the quantities and ingredients listed can be tweaked to your preference
Yield: 1 or 2 servings, depending upon your appetite

1 Tbl. ricotta cheese (regular or part-skim)
2 tsp. honey, divided
1/4 tsp. ground cinnamon, plus more for garnish
2 thick slices of “good” bread of your choice, toasted
1 medium peach, skin on, chopped

Optional but very delicious toppings:
1 tsp. fresh grated lemon peel
1 Tbl. chopped walnuts or pecans (or any nut you prefer)

In a small bowl, stir together ricotta, 1 teaspoon of the honey and 1/4 tsp. cinnamon.

Plop a tablespoon of the ricotta mixture onto each slice of toasted bread, then slather around using the back of the spoon (or the knife you used to chop up the peach).

Divide the chopped up peach between the slices. Optionally top with nuts and/or grated lemon peel, then drizzle the remaining honey over the peaches. Garnish with an additional pinch of cinnamon if you like as well. Serve immediately.

Note:

To lose the carbs, omit the bread and double the ricotta (or sub with a cup of Greek yogurt), then gently fold in all the remaining ingredients. Taste, adjusting any or all the ingredients. Serve immediately.