Sweet peach compote with rich ricotta cheese on whole wheat toast, finished with cinnamon and sage.
Course Breakfast
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Servings 4(click to scale)
Calories 260kcal
Ingredients
4sliceswhole wheat bread
1tspground cinnamon
1 1/2tspfresh sagechopped
4ozpart skim ricotta cheese
Peach Compote
8ozpeachesmedium
1/8tsparrowroot flour
1/4cupagave nectar
1/4cupwarm water
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.