A deconstructed toast for breakfast and snacking.
We love a slice of toasted country bread topped with creamy ricotta and fresh seasonal fruit. It’s a breakfast that borders on dessert, but also makes the ideal mid-afternoon snack. Because all those craggy edges of hand-torn croutons are extra crispy (more surface area, more crunch), this deconstructed version is even better. Scoop up some ricotta onto a crouton, place a slice of peach on top, and each and every bite is the perfect bite.
- 2 cups country bread torn in bite-size pieces (including some crust)
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Kosher salt
- 1 cup whole-milk ricotta
- 2 peaches, pitted and cut into wedges
- Ground pink peppercorns or freshly ground black pepper, to finish
- Preheat the oven to 400°F.
- Toss the torn bread with the olive oil and a big pinch of salt on a large rimmed baking sheet. Spread the bread in a single layer, and bake until crunchy and deep golden brown on the outside but still soft and chewy in the center, 10 to 20 minutes, depending on the moisture content of the bread. Cool to room temperature.
- Mound the ricotta on a serving platter and create a well in the center with the back of the spoon. Pile the croutons on one side of the platter, and the peaches and nectarines on the other. Drizzle some olive oil into the ricotta well and a little over the fruit. Sprinkle both with pepper, and serve.