Summer Fruit Ricotta Toast


Whenever I'm out in the Hamptons, taking full advantage of their outdoor markets and farm stands is absolutely always a must! Not only is the fruit incredibly fresh and flavorful, I can buy the perfect amounts of it for whatever dish I'm making. Three mission figs, please! One not-so-quick market run plus under ten minutes in the kitchen and—voila!—that, my friends, is how this morning's breakfast came to be. I loved it so much, I had to share it with you, immediately!


TIME

PREP TIME: 5 minutes

COOK TIME: 3 minutes

TOTAL TIME: 8 minutes



YIELDS

4 Pieces of Toast



INGREDIENTS

Multigrain Bread (4 Slices, Toasted)

Ricotta (1/4 Cup)

California Peach (1, Thinly Sliced)

Mini Apricot (1, Thinly Sliced)

Black Mission Figs (3, Thinly Sliced)

Raspberries (4, Halved)

Blueberries (8)

Fresh Mint (12 Small Leaves)

Honey



KITCHEN ITEMS

Toaster

Butter Knife

Cutting Board

Chef's Knife

TO MAKE YOUR SUMMER FRUIT RICOTTA TOAST. use your butter knife to spread your ricotta over your slices of toast.

Evenly distribute your fruit slices and berries over your ricotta toast.

Sprinkle on your mint leaves.

Drizzle on your honey.