Orange Whipped Ricotta Toasts with Stone Fruit

  • Prep Time:
  • 15 mins
  • Cook Time:
  • 45 mins
  • Total Time:
  • 1 hour(s)

It's toast season! Midsummer is all about the peak-season produce pouring out of the farmer's markets and simplicity. A simple sprinkle of flaky sea salt, a pour of extra virgin olive oil or a splash of vinegar is all that is needed to elevate Mother Nature's bounty. These toasts are the perfect example of similicity at its best. The nectarines and plums are macerated with Spanish Garnaxta red wine vinegar and a touch of sugar enhancing the stone fruit's natural sweetness. Add in cool, creamy orange-scented ricotta, and you've got a dessert ready for summertime feasting.

Recipe, food styling and photography by Asha Loupy

Serves 4-6


  • 1 1/4 pounds mixed stone fruit, such as nectarines, peaches and plums, pitted and cut into wedges
  • 4 1/2 teaspoons white granulated sugar, divided
  • 1 1/2 cups whole cow's milk ricotta
  • 2 tablespoons mild extra virgin olive oil, such as Séka Hills
  • Zest of one orange (about 2-3 teaspoons)
  • 6 slices crusty bread, such as sweet batard or ciabatta, toasted


In a large bowl, combine the stone fruit with the Garnatxa vinegar and 3 teaspoons granulated sugar. Toss to coat the fruit in the vinegar and sugar, cover and let macerate for 30 minutes at room temperature.

To make the orange whipped ricotta, combine the ricotta, extra virgin olive oil, orange zest, sugar and fleur de sel in the bowl of a food processor. Blend until smooth, about 30 seconds to one minute. Transfer the ricotta to a bowl and refrigerate until ready to use.

To assemble the toasts, slather each toast with a generous layer of orange ricotta, arranging the cheese-covered toasts on a serving platter. Divide the reserved macerated stone fruit between the toasts, mounding the fruit on top of the ricotta. Don't waste the fruity vinegar syrup leftover in the bowl; drizzle it over the toasts as a garnish. Serve immediately.

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