Recipe courtesy of Bobby Flay
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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.

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