top of page

Sage, Ricotta & Peach Toast


  • 4 slices whole wheat bread

  • 1 tsp ground cinnamon

  • 1 1/2 tsp fresh sage chopped

  • 4 oz part skim ricotta cheese

Peach Compote

  • 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.

9 views0 comments

Recent Posts

See All


bottom of page