Hot Honey Peach Toast
Recipe from Marion's Kitchen · original post · full recipe on marionskitchen.com
Grilled peach toast topped with creamy cottage cheese, prosciutto and crispy chilli hot honey. A sweet, salty and spicy brunch ready in 15 minutes.
Ingredients
- peach — cut into wedges1 ea
- olive oil — 1 tsp5 ml
- honey — 1 tsp7.1 g
- crispy chilli oil — 1 tbsp20 ml
- sourdough bread — 1 slice60 g
- full-fat cottage cheese60 g
- prosciutto2 slice
Method
- Lightly toss the peach wedges with a drizzle of olive oil and a little freshly ground black pepper.
- Heat a skillet or grill pan over high heat. Add the peach and cook for 1-2 minutes on each side, or until lightly charred and warmed through. Transfer to a plate.
- Meanwhile, toast the sourdough until golden and crisp.
- Add the honey and Marion’s Kitchen Crispy Chilli Oil to a small pan over low heat. Gently warm for about 30 seconds, stirring until combined. Remove from the heat.
- Spread the cottage cheese over the toast. Top with the prosciutto and warm grilled peach.
- Drizzle over the crispy chilli hot honey. Finish with fresh basil (if using) and an extra crack of black pepper.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Pescatarian
- Leave out the prosciutto
Skip the prosciutto and finish with an extra pinch of flaky salt; nothing else changes.
Vegetarian
- Leave out the prosciutto
Skip the prosciutto and finish with an extra pinch of flaky salt; nothing else changes.
Dairy-free
- 60 g Dairy-free cream cheese instead of full-fat cottage cheese
Spread the dairy-free cream cheese over the toast in place of the cottage cheese; nothing else changes.
Swaps are suggestions — check labels if you are cooking for an allergy.
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- peach · 1 item
- olive oil · 5 ml
- honey · 7.1 g
- crispy chilli oil · 20 ml
- sourdough bread · 60 g
- full-fat cottage cheese · 60 g
- prosciutto · 2 slice