Whipped ricotta toast with roasted peaches and pistachios by Laura Tilt
Gut Food

Whipped ricotta toast with roasted peaches and pistachios by Laura Tilt

A Mediterranean-inspired breakfast with whipped ricotta, roasted peaches and pistachios - gut-friendly, protein-rich, and ready in 30 minutes.

3 minutes
Photo of the author

Written By

Laura Tilt

Registered Dietitian and Health Writer

Laura has been passionate about microbes and the gut for nearly 10 years, sparked by her focus on gastroenterology during her time in clinical practice. She is an experienced dietitian, health writer, and a regular columnist for Women’s Health Magazine. With over 15 years of experience in nutrition, Laura is passionate about helping people understand the connection between food and health, bridging the gap between what we eat and what happens in our bodies. You can find her on social media @nutritilty, where she shares practical tips for eating healthy amid the everyday challenges of parenting and sleep deprivation.

If you've never tried whipped ricotta before, you're in for a treat. Ricotta is a soft Italian cheese made from the whey left over from cheesemaking, making it naturally higher in protein than many other cheeses. Whipping it transforms it into light, billowy clouds.

Here, it's piled onto our gut-health hero - fibre-rich rye toast - and topped with roasted peaches and crunchy pistachios, both of which provide plant compounds that support a healthy gut microbiome. Enjoy this gorgeous summery breakfast in the garden. 

Serves 4 

Ingredients 

For the peaches: 
2 large peaches or 4 smaller  
¼ tsp cinnamon 
1 tbsp honey 
1 tbsp water  
Juice of ½ lemon 

For the whipped ricotta: 
250g ricotta 
1 tbsp honey 
Zest of a small lemon 
2 tbsp Greek yoghurt 
pinch salt  

To serve: 
30g pistachios 
4 thick slices rye bread 
Extra virgin olive oil to drizzle  
Fresh mint leaves (optional) 

Method 

Preheat the oven to 180°C fan. 

Cut each peach in half around the stone and twist to separate. Remove the stones, then slice each half into thick wedges. Place in a bowl with the lemon juice, water, honey and cinnamon, and toss to coat. Arrange on a baking tray and roast for 25–30 minutes, until soft, golden and juicy. If your peaches are very ripe, they may need less time. 

Meanwhile, make the whipped ricotta. Drain off any excess liquid from the ricotta, then add it to a food processor or stand mixer with the honey, lemon zest, Greek yoghurt and a pinch of salt. Whip until smooth, light and creamy. (You can also use a whisk, although it won’t be quite as smooth.) Set aside. 

Toast the pistachios in a dry frying pan over a medium-low heat for 2–3 minutes, keeping them moving, until fragrant. Roughly chop and set aside. 

Once the peaches are ready, allow them to cool - if they’re hot, they’ll melt the ricotta. You can keep everything in the fridge until ready to serve. 

When ready, toast the rye bread. Spread over a few spoonfuls of whipped ricotta, then layer on the roasted peaches and any juices from the tray. Scatter over the pistachios and a few mint leaves, if using, and finish with a drizzle of olive oil. 

Hungry for more? Dig into more gut-friendly recipes.

Learn more about La Dolce Digestione this summer.