Peach Toast

My friend Brooke just got back from a girls’ weekend in Oxford, Mississippi, where she graduated from college (a few) years ago. Twice on her trip, she and her friends ordered Peach Toast before dinner, and after saying what fun they had, Peach Toast was what Brooke came home talking about. This is the friend I unflinchingly trust with dress choices, approaches to handling sticky situations, and restaurant suggestions. Peach Toast, here we come. 

Peach Toast is another name for peach crostini, it’s just that Peach Toast sounds so much more Mississippi – and southern. With peaches being so yummy right now, this is the perfect bite: juicy, sweet peaches; crunchy toast; creamy, minty ricotta; salty prosciutto; bitter arugula; acidic balsamic reduction. As one of my tasters said, Peach Toast is so much more than the sum of its parts. Kind of like a tasty summer explosion on toast.

Peach Toast makes for the perfect bite: juicy, sweet peaches; crunchy toast; creamy, minty ricotta; salty prosciutto; bitter arugula; acidic balsamic reduction. 

Peach Toast

3 ripe peaches
½ tablespoon sugar
1 tablespoon freshly squeezed lemon juice
12 ¼-inch slices baguette, cut at a diagonal
1/8 cup plus ¼ teaspoon olive oil, divided
½ teaspoon kosher salt, plus a pinch more, divided
¼ teaspoon freshly ground pepper
1 cup ricotta
1 ½ tablespoons minced fresh mint leaves
¼ cup arugula
6 thin slices prosciutto, cut in half (so that you have 12 slices)
Balsamic reduction

Cut the peaches to about 1/8-inch thick slices. Place them in a medium bowl and toss gently with the sugar and lemon juice. Set aside.

Preheat the oven to 350 degrees. Place the baguette slices in a single layer on a baking sheet. Brush with the olive oil, then sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Bake the baguette slices for 10 minutes, until the edges begin to turn golden.

In a small bowl, use a fork to vigorously whisk the ricotta, mint, ¼ teaspoon olive oil, and a pinch of kosher salt together. Divide the ricotta evenly among the baguette slices and spread to cover. Top with arugula, then prosciutto, then peaches. Drizzle the balsamic reduction over the tops and serve.