skish
IT

Light ricotta toast with grilled peaches and rocket

A sweet-savoury summer lunch with ricotta, seared peaches and pepper.

  • 15 min
  • 1 serving
  • Vegetarian
  • Italian cuisine
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Light ricotta toast with grilled peaches and rocket

Per serving

Calories
413 kcal
Protein
18.5 g
Carbohydrates
54.3 g
Fat
14.5 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Whole wheat bread80 g
  • Part-skim ricotta120 g
  • Peach150 g
  • Arugula30 g
  • Extra virgin olive oil1 teaspoon
  • Black pepperto taste
  • Saltto taste

Contains: gluten, lactose,

In season: June – August

Method

  1. Heat a griddle or ridged pan over medium-high heat. Wash the peach, halve it, remove the stone and cut it into wedges about 1 cm thick.
  2. Grill the peach wedges for 2 minutes per side, until marked with dark lines and lightly caramelised.
  3. Meanwhile toast the wholemeal bread on the griddle or in a pan for 1–2 minutes per side, until crisp; wash and dry the rocket.
  4. Season the ricotta with a pinch of salt and a grind of black pepper and spread it on the bread.
  5. Top with the peaches, rocket and a drizzle of raw extra virgin olive oil.

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