Peach Jam on Ricotta Toast with Lemon Thyme Honey


6-8 Jersey Fresh Peaches, pitted & peeled, diced
1/4 – 1/2 cups sugar, based on sweetness preference
1 lemon, juiced
1 tsp fresh ginger, grated
1½ cup Ricotta cheese
¼ cup extra virgin olive oil
Kosher salt to taste
½ cup Jersey Fresh Honey
¼ cup Jersey Fresh lemon thyme
4 sliced sourdough bread


To make jam:
1. In a medium saucepot, place the cut peaches, sugar, lemon juice & ginger. Bring to a boil and turn to a low simmer and cook for 20-25 minutes until peaches are soft and flavors are incorporated.
2. Smash the peaches to desired consistency with a fork or potato masher.
3. Cool and store.

To make infused honey:
1. Place the honey and lemon thyme in a small sauce pot and bring to a simmer then steep until cool.

To assemble the toasts:
1. In a bowl whip together ricotta & olive oil until smooth with a pinch of kosher salt and cracked black pepper.
2. Toast 4 slices of thick cut sourdough bread
3. Top with ricotta, add jam, drizzle with infused honey, black pepper, olive oil & serve

Jersey Fresh Product(s) Used: Cheeses Herbs Peaches

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