Recipe courtesy of Bobby Flay
Save Recipe Print
Whipped Ricotta Toast with Quick Peach-Raspberry Jam
Total:
4 hr
Active:
1 hr
Yield:
4 to 8 servings
Level:
Intermediate
Total:
4 hr
Active:
1 hr
Yield:
4 to 8 servings
Level:
Intermediate

Ingredients

Peach-Raspberry Jam:
Whipped Ricotta Toast:

Directions

For the jam: Combine the peaches, sugar and lemon juice in a nonreactive medium saucepan and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer, mashing the peaches occasionally with a potato masher, until the mixture thickens and sticks to a spoon, about 20 minutes.

Remove the saucepan from the heat and stir in the raspberries. Let cool to room temperature, stirring occasionally. Transfer the jam to a nonreactive container with a lid and refrigerate until ready to use. The jam will keep in the refrigerator for up to 1 week.

For the toast: Combine the ricotta, cream, sugar and lemon zest in a bowl and whisk until light and creamy.

Slice the toasts on the diagonal and add a dollop of the whipped ricotta to each piece; use the back of a spoon to smear the ricotta across the toast, making a little trough and leaving a big mound on one end. Spoon some of the jam into the trough and drizzle with honey. Serve immediately.

Cook's Note

To drain fresh ricotta, put it in a strainer lined with dampened cheesecloth. Set the strainer over a bowl and refrigerate for a few hours or up to overnight.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Whipped Cream

Recipe courtesy of Alton Brown

Homemade Ricotta

Recipe courtesy of Ina Garten

French Toast

Recipe courtesy of Robert Irvine

Tomato Crostini with Whipped Feta

Recipe courtesy of Ina Garten

Lemon Ricotta Cookies

Recipe courtesy of Trisha Yearwood

Avocado Toasts

Recipe courtesy of Food Network Kitchen

Herbed Ricotta Bruschettas

Recipe courtesy of Ina Garten

Browse Reviews By Keyword