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Breakfast

Peach Compote Toast

Sweet peach compote with rich ricotta cheese on whole wheat toast, finished with cinnamon and sage.

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Prep Time: 20 minutes
Cook Time: 15 minutes
Course: Breakfast
Servings: 4 (click to scale)

Ingredients

  • 4 slices whole wheat bread
  • 1 tsp ground cinnamon
  • 1 1/2 tsp fresh sage chopped
  • 4 oz part skim ricotta

Peach Compote

  • 8 oz peaches medium
  • 1/8 tsp arrowroot flour
  • 1/4 cup agave nectar
  • 1/4 cup warm water

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Instructions

  • Peel, de-seed and dice the peaches into bite sized pieces.
  • Combine all of the compote ingredients in a saucepan and cook over medium-high heat until the liquid has reduced and the peaches are softened (12-15 minutes).
  • Stir occasionally. Remove from heat and let cool. Store any leftover compote in the fridge.
  • If possible, use artisanal whole wheat loaves, sliced to about 1 inch thick. Toast the bread. Spread 2 Tbsp of ricotta on the toast, sprinkle 1/8 Tbsp of cinnamon and finish with ¼ cup of peach compote. Sprinkle with sage.

Nutrition

Calories: 260kcal | Carbohydrates: 48g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Sodium: 230mg | Fiber: 5g | Sugar: 18g
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