Whipped Ricotta Toast with Quick Peach-Raspberry Jam

Triangles of toast with whipped ricotta and peach raspberry jam
Food Network
Prep Time
20 min
Cook Time
25 min
4 - 8 servings

This easy toast is a dressed-up way to enjoy a classic breakfast or brunch. You can also use the jam made for this recipe in Bobby’s Gin and Jam recipe for a beautiful beverage to enjoy on the side.



Peach-Raspberry Jam

lb(s) very ripe peaches, peeled and coarsely chopped
- ¾ cup granulated sugar
Juice of ½ lemon
pint raspberries

Whipped Ricotta Toast

1 ¼
cups fresh ricotta, drained
Tbsp heavy cream, cold
Tbsp granulated sugar
tsp finely grated lemon zest
(1-inch-thick) slices day-old brioche, toasted
Honey, for drizzling


Step 1

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.

Step 2

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.

Step 3

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

Step 4

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.

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