Whipped Ricotta Toast with Quick Peach-Raspberry Jam

  • Yield : 4 to 8 servings
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  • 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


Step 1

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.

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

For the toast: 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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