Dairy Free Lemon Ricotta Toast with Peaches

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Breakfast toasts are not only fun but the combos are endless! Today I was in the mood for a sweet and savory combo. With peaches in season, I decided to sauté some over the stove and get a little creative with them.

Something creamy and lite, with peaches and honey sounded good. Just so happened that I had some dairy free ricotta in my fridge! Now with being Italian, ricotta cheese has always been one of my favorites. When first going dairy free, I was afraid I’d never enjoy it again!

(Dairy free has come a long way) You can find so many dairy free options at your local grocery or health food store. Just look around or ask someone who works there, to point you in the right direction.

Combining dairy free ricotta, lemon juice, honey and sea salt makes a creamy, yet zippy filling! For this recipe, we’re using it to make a fluffy bed for our peaches. So…toast, ricotta, sautéed peaches (don’t skip this part, because sautéing the peaches brings out all the natural sugars!) Chop up some pistachios, (trust me, pistachios are the way to go with this one). Add your radish microgreens or any microgreens but radish microgreens are purple and they add such a pretty contrast against the peaches!

What are microgreens you ask?

 Well according to Wikipedia, microgreens are vegetable greens, harvested just after the cotyledon leaves have developed with one set of true leaves. Their nutrient content is concentrated, which means that they often contain higher vitamin, mineral and antioxidant levels than the same quantity of mature greens.

Cool huh?!

I purchase my microgreens from a local indoor produce farm called 80 Acres Farms. They are local to me, here in Ohio. But their fresh produce is also available in Kentucky, Indiana, Tennessee and soon to be in the state of Georgia! Check out how amazing 80 Acres Farms is!

https://www.80acresfarms.com/our-story/

I highly recommend trying their produce if it’s local to you!

I really hope this breakfast toast makes you feel happy today. It sure did put a smile on my face and a rainbow in my belly!

Many Hugs,

Cathleen

breakfast, snacks

Yield: 2

Author: Cathleen Crobons

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Dairy Free Lemon Ricotta Toast with Peaches

Prep time: 5 MinTotal time: 5 Min

Ingredients

• 2 slices of gluten free toast
• ¼ cup dairy free ricotta
• ½ fresh lemon, juiced
• 1 Tablespoon honey
• 1 fresh peach, sliced medium
• 2 tablespoons chopped pistachio pieces
• handful of radish microgreens
• pinch of sea salt

Instructions

1. Toast up 2 slices of gluten free bread. While waiting on the toast, start stirring together ¼ cup of dairy free ricotta, juice of a half lemon, 1 Tablespoon of honey and a pinch of sea salt in a small bowl. Set aside.
2. Heat up a small pan over medium heat and spray the pan lightly with avocado oil. Slice a peach into medium segments and sauté it on the heated pan. Once you hear the peaches sizzling, cook for 2 minutes, then flip each peach over to cook the other sides. Once peaches have some sear marks on them, they are done.
3. Now take each slice of toast and smear the dairy free ricotta all over. Start layering your toppings one by one.
4. Ricotta, peaches, chopped pistachios, radish microgreens greens, and a light drizzle of more honey.
5. Devour one or both of these sweet and peppery breakfast toasts!

Nutrition Facts

Calories

185.03

Fat

5.09

Sat. Fat

0.64

Carbs

31.82

Fiber

2.62

Net carbs

29.19

Sugar

17.47

Protein

5.1

Sodium

174.88

Cholesterol

0.22

Nutritional Info is generated automatically and may not be 100% accurate.