We could all use a little TLC right now, huh!? Even though it might be a brunch party of 1 (or 2, or 2.5), this easy but inspired recipe will make it somethin’ special.
Peaches or nectarines, any stone fruit will do (but grab 'em before they head out of season!) If you can’t find passionfruit—often near the starfruit and kiwi and typically available until at least November—substitute with something else tangy like lemon curd.
If you can, use real vanilla beans or vanilla bean paste (which I actually prefer because it’s much easier to use) instead of vanilla extract because they both contain the vanilla bean specks that remind you you’re eating real vanilla.
FOOD LA LA: PEACH PASSION FRUIT BRUNCH TOAST
Ingredients:
1 ¼ cup ricotta
Seeds of 1 vanilla bean (or 2 tsp vanilla bean paste—I love this one)
1 TBS butter
2 peaches, thinly sliced (or nectarines)
½ tsp kosher salt
1 TBS coconut oil
4 slices crusty sourdough bread
1 passion fruit
Garnish – mint leaf
Steps:
Fold vanilla into ricotta and set aside.
In a cast iron skillet, warm butter over medium heat. Add peaches and salt. Cook gently for a few minutes until peaches start to breakdown.
In a separate skillet, warm coconut oil over medium high heat and cook slices of bread until the edges begin to blacken, then flip (about 1 minute).
Put bread on plate, top with scoop ricotta, warm peaches, and a small spoonful of passion fruit seeds.