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Peaches on toast

Peaches on toast for web

As the peaches roast, their sticky juices soak into the toast as it crisps around the edges. I use soft sourdough here, but you can use leftover brioche or panettone instead, if you like. I keep a jar of honeycomb in the cupboard for quick, beautiful puddings – its perfect geometry never ceases to amaze me and I love its pleasing chew. You could use a little more honey if you don’t have honeycomb.

Duration
Prep 5 mins. Cook 20 mins
Serves
2
Peaches on toast for web

Ingredients

For the toasts

  • 2 just-ripe peaches, halved or quartered
  • A couple of sprigs of thyme, leaves picked
  • 2 tbsp runny honey
  • Juice and zest of ½ lemon
  • 2 slices of sourdough

To serve

  • A little honeycomb or more runny honey
  • 4 tbsp ricotta or Greek yoghurt

  1. Dress the peaches

    Preheat the oven to 200C/400F/gas mark 6. Toss the peaches in the thyme leaves, honey, lemon juice and zest.

  2. Bake

    Pile the peaches on to the bread on a baking tray and bake for 20 minutes in the hot oven until everything caramelises. You are looking for the peaches to soften and the edges of the bread to brown a little. Pull them out and top with spoonfuls of ricotta and honeycomb.

  3. Serve

    Pull them out and top with spoonfuls of ricotta and honeycomb.

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