Ricotta Toasts With Peaches and Pistachios 4.000

(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Nourish Aug 8, 2019

Here, creamy ricotta is smeared luxuriously onto whole grain toast, then topped with sliced peaches, pistachios, a drizzle of honey, fresh thyme leaves and a finishing sprinkle of sea salt for a nourishing, sweet-savory breakfast or snack.


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Tested size: 4 servings

  • 3 tablespoons unsalted shelled pistachios
  • 4 slices crusty, textured, whole-grain bread, such as from a “health” loaf (1/2-inch thick slices, about 1 1/4 ounce each)
  • 3/4 cup part-skim ricotta cheese
  • 1 ripe peach, pitted and sliced
  • 2 teaspoons honey
  • 1 teaspoon fresh thyme leaves
  • 1/4 teaspoon kosher salt or flaky sea salt


In a small dry skillet over medium-high heat, toast the pistachios, tossing frequently, until fragrant, about 3 minutes. Transfer the nuts to a cutting board to cool, then finely chop.

Toast the bread. Spread about 3 tablespoons of the ricotta over each piece, then arrange 3 to 4 peach slices on top of each toast. Drizzle each with 1/2 teaspoon of honey, then sprinkle each with about 2 teaspoons of the pistachios, 1/4 teaspoon of the thyme and a sprinkle of salt. Cut each toast in half and serve right away.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Lisa Cherkasky.

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