Stone Fruit Ricotta Toast
Recipe from Sunny Cho
This toast is proof that simple ingredients can deliver bold flavor. Creamy ricotta, juicy summer stone fruit, and a drizzle of rosemary-thyme oil come together on crisp, golden bread for the perfect sweet-and-savory bite. It’s peak farmers market energy—quick enough for brunch, elegant enough for guests.
Watch the Recipe
15 minutes
2
What You'll Need
Ingredients
Herb Oil:
¼ cup olive oil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
Toast Assembly:
2 slices rustic bread (sourdough or country loaf)
½ cup ricotta cheese (full-fat recommended)
2–3 ripe stone fruits (such as peaches, plums, or nectarines), thinly sliced
Flaky sea salt, to taste
Optional: honey or lemon zest for garnish
Directions
Step 1
In a small saucepan , gently warm the olive oil over low heat. Add the rosemary and thyme, let it infuse for 2–3 minutes, then remove from heat to cool slightly.
Step 2
Toast the bread slices in a skillet or toaster until golden brown and crisp.
Step 3
Spread a generous layer of ricotta onto each slice of toast.
Step 4
Layer the sliced stone fruit over the ricotta.
Step 5
Drizzle the infused herb oil over each toast.
Step 6
Finish with a sprinkle of flaky salt and, if using, a drizzle of honey or a dusting of lemon zest. Serve immediately.
Sunny Cho
Sunny Cho is a Los Angeles-based food stylist and celebrity chef, known for her work on Food Network and HBO shows like Guy’s Grocery Games and Selena + Chef. She’s traveled the world creating recipes and hosting events for top athletes, chefs, and brands. With a passion for Asian, Middle Eastern, and Italian cuisines, Sunny brings a global flair to everything she creates.
