This is the kind of breakfast that makes you reconsider your relationship with meal prep. Grilling the peaches concentrates their sweetness and adds a smoky char that cuts through the cool ricotta. The honey ties it all together. Ten minutes, start to finish.

Ingredients

  • 1 cup whole milk ricotta
  • 2 thick slices sourdough bread
  • 2 ripe peaches, halved and pitted
  • 2 tbsp olive oil
  • 2 tbsp wildflower honey, plus more for drizzling
  • 1 tsp fresh thyme leaves
  • Pinch of flaky sea salt
  • Freshly cracked black pepper

Step-by-Step Instructions

Step 1: Toast the Bread

Toast your sourdough slices until golden and sturdy enough to hold the toppings without going soggy. A grill pan works well here if you want extra texture.

Step 2: Grill the Peaches

Brush the peach halves with olive oil and place cut-side down on a hot grill pan or skillet over medium-high heat. Let them char for 3-4 minutes until you see deep caramelized marks. Flip and cook the skin side for another 2 minutes. They should be soft but not falling apart.

Step 3: Assemble

Spread the ricotta thick across each slice. Fan the grilled peach slices on top. Drizzle with honey, scatter thyme, and hit it with flaky salt and fresh cracked pepper.

Serving Suggestions

  • Serve immediately while the peaches are still warm
  • Add a handful of toasted walnuts or pecans for crunch
  • Pair with a latte or cold brew for a complete morning spread

Tips

  • Stone fruit season runs summer through early fall. Nectarines work as a substitute when peaches are out of peak
  • Use a good grill pan if you want clean char marks without an outdoor grill
  • Room temperature peaches grill better than cold ones from the fridge