WHIPPED RICOTTA TOAST WITH QUICK PEACH-RASPBERRY JAM

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Whipped Ricotta Toast with Quick Peach-Raspberry Jam image

Provided by Bobby Flay

Categories     dessert

Time 4h

Yield 4 to 8 servings

Number Of Ingredients 10

2 pounds very ripe peaches, peeled and coarsely chopped
1/2 to 3/4 cup granulated sugar
Juice of 1/2 lemon
1 pint raspberries
1 1/4 cups fresh ricotta, drained
2 tablespoons heavy cream, cold
1 tablespoon granulated sugar
1 teaspoon finely grated lemon zest
Eight 1-inch-thick slices day-old brioche, toasted
Honey, for drizzling

Steps:

  • 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.

S M Atik Shakil
s.s17@aol.com

This is a great recipe for a special occasion breakfast or brunch.


MD jony Khan
md-j43@gmail.com

I'm so glad I found this recipe. It's a new favorite in my house.


Joel Down
d17@yahoo.com

This is the best whipped ricotta toast I've ever had!


Abdullahi sulaiman
abdullahi-s28@aol.com

This recipe is so easy to make and it's so delicious. I'll definitely be making it again.


Priscilla Blessing
priscilla_b56@gmail.com

I love the way the whipped ricotta and the jam melt together in your mouth.


Thobeka Mchunu
t42@hotmail.com

This is a great recipe for a healthy and filling breakfast.


EljoEl Elezi
e@aol.com

I'm not a big fan of ricotta cheese, but this recipe changed my mind. The whipped ricotta is so light and fluffy.


Emmanuel Nwanji
nwanji.emmanuel65@yahoo.com

This recipe is a great way to use up leftover ricotta cheese.


Rawan Hazem
rawan-h@hotmail.fr

I made this for a party and it was a huge hit! Everyone loved the whipped ricotta and the jam.


Jaxon Porter
p_jaxon11@yahoo.com

This is the perfect recipe for summer. The fresh peaches and raspberries are so delicious.


raifurqan abbaskharal
r-abbaskharal6@hotmail.com

This recipe is so easy to follow and the results are amazing. I'm definitely going to make this again.


Anuchca Botha
a29@yahoo.com

I love the combination of flavors in this recipe. The sweet and tangy jam pairs perfectly with the creamy ricotta.


Christopher Henry
c-henry@hotmail.com

This is a great recipe for a quick and easy breakfast or snack. The whipped ricotta is so versatile and can be paired with so many different toppings.


SHANAVAS MA CHETTUVA
s@yahoo.com

I made this for brunch and it was delicious! The whipped ricotta was light and fluffy, and the jam was so flavorful. I used fresh peaches and raspberries from my garden.


Hazem Azab
a_h@hotmail.co.uk

This recipe was a hit! The whipped ricotta was so smooth and creamy, and the quick peach-raspberry jam was the perfect topping. I added a little honey to the jam for extra sweetness.


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