4 slices whole wheat bread
1 tsp ground cinnamon
1 1/2 tsp fresh sage chopped
4 oz part skim ricotta cheese
8 oz fresh peaches medium
1/8 tsp arrowroot flour
1/4 cup agave nectar
1/4 cup warm water
Peel, de-seed and dice the peaches into bite sized pieces.
Combine all of the compote ingredients in a saucepan and cook over medium-high heat until the liquid has reduced and the peaches are softened (12-15 minutes).
Stir occasionally. Remove from heat and let cool. Store any leftover compote in the fridge.
If possible, use artisanal whole wheat loaves, sliced to about 1 inch thick. Toast the bread. Spread 2 Tbsp of ricotta on the toast, sprinkle 1/8 Tbsp of cinnamon and finish with ¼ cup of peach compote. Sprinkle with sage.