Ingredients:

  • 1 loaf (16 oz / 450g) sourdough baguette, sliced into ½ inch rounds
  • 2 tbsp (30ml) extra virgin olive oil
  • 3 large (1 lb / 450g) firm-ripe peaches, pitted and sliced into wedges
  • 2 tbsp (30ml) balsamic vinegar
  • 1 tbsp (15ml) honey
  • 1 pinch (1g) sea salt
  • ½ cup (120g) part-skim ricotta cheese
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (8g) fresh basil, chiffonade
  • ¼ tsp (1g) cracked black pepper

Instructions:

  1. Preheat the oven to 400°F (200°C). Brush both sides of the sourdough slices with olive oil, place them on a baking sheet, and toast for 5–7 minutes until the edges are golden brown and the center is firm.
  2. Heat a cast iron skillet over medium-high heat. Place peach wedges in the pan and sear for 2 minutes per side until a deep brown caramelization forms.
  3. Drizzle the balsamic vinegar and honey directly into the pan with the hot peaches. Toss quickly for 30 seconds until the glaze is glossy and clings to the fruit, then remove from heat immediately.
  4. In a small bowl, whip together the ricotta cheese, lemon juice, and cracked black pepper until velvety.
  5. Spread a generous dollop of the ricotta mixture onto each toasted sourdough slice. Top with a warm, balsamic-glazed peach wedge and garnish with fresh basil ribbons and a pinch of sea salt.