This was one of the simpler pieces of the menu, and in general a great, easy appetizer to have on hand and put your own spin on. A whipped ricotta base is great for so many different toppings!
The original version used peaches, but I swapped in plums instead since peaches are just not available here right now and I didn’t love the idea of swapping canned peaches for fresh.
Layered over whipped ricotta with balsamic and hot honey, it’s the kind of bite that works well at the beginning of a meal — light, a little bright, and easy to pass around.
Why This Works for Hosting
When you’re building out a heavier menu, the first few bites matter. You want something that:
• feels fresh
• doesn’t require much effort
• can be assembled quickly
• balances what’s coming next
These toasts do exactly that, they’re simple, but they set the tone.
Pair It With
These toasts were part of my Masters Champions Dinner recreation.
Serve alongside:
• Panko Crusted Shrimp
• Bacon-Wrapped Dates
• Beef Sliders
See the full menu here.
Ricotta Toasts with Plums, Balsamic & Hot Honey
Ingredients
Toasted Baguette
- 1 baguette sliced into 1-inch pieces
- 4 tablespoons softened butter
- Flaky salt
Ricotta Topping
- Ricotta
- 1 cup whole milk ricotta
- 2 tablespoons olive oil
- Zest of ½ lemon
- Salt and pepper
Topping
- 2-3 ripe plums thinly sliced
- 2 tablespoons balsamic glaze
- 2 tablespoons hot honey
- Fresh basil leaves torn
- Flaky salt
Instructions
- Preheat oven to 400°F.
- Spread butter on both sides of the baguette slices and sprinkle lightly with flaky salt.
- Arrange on a parchment-lined baking sheet and toast for about 10 minutes, until golden.
- In a food processor or blender, combine ricotta, olive oil, lemon zest, salt, and pepper. Blend until smooth and lightly whipped.
- Let the toast cool slightly, then spread generously with whipped ricotta.
- Layer peach slices on top.
- Drizzle with balsamic glaze and hot honey. Finish with torn basil and flaky salt.
- Serve immediately.
Notes
• slice the peaches shortly before serving
• toast the bread just ahead of guests arriving Assemble right before serving so everything stays crisp.