strawberry and peach breakfast bruschetta? yes please!

Gluten free and Vegan option. 

Strawberry and Peach breakfast bruschetta with fluffy ricotta and local honey recipe by Heather Cox of Eat Real Food

Photos by Morgan Ione Yeager

"Nothing screams summer like strawberries and peaches and when you combine them with mint, basil and fluffy ricotta it's like heaven in your mouth!"

 

INGREDIENTS: (serves 1-2)

handful strawberries, diced

1 peach, diced

few mint leaves, finely diced

few basil leaves, finely diced

fluffy ricotta (vegans, almond ricotta works perfectly)

sourdough bread

honey (vegans, you could try maple here or just omit this altogether. The strawberries and peaches are sweet enough!) 

MAKE: 

  1. Throw the strawberries, peach, mint and basil into a bowl. Mix together and let sit for a few minutes.
  2. Toast the bread, add a spread of ricotta, top with the salsa and drizzle with honey.
  3. Enjoy!