Ingredients
Almond Ricotta (makes extra)
1 cup blanched sliced almond
3 tbsp water
1 tsp nutritional yeast
1 1/2 tsp lemon juice
1/2 tsp sea salt, or to taste
Black pepper, to taste
1 prepared loaf of Simple Mills Artisan Bread, cut into slices
1 peach, sliced
1 tsp olive oil
Pinch of salt
1 tsp maple syrup
Pistachios, chopped
Fresh rosemary, chopped
Instructions
PREPARE almond ricotta by adding blanched sliced almonds to a bowl and covering them with boiling water. Set aside for 30 minutes.
DRAIN and rinse. Transfer to a high speed blender alongside with water, nutritional yeast, lemon juice, salt and pepper.
BLEND until you get a mixture resembling ricotta. Scrape the sides as needed to ease the blending process. Taste and adjust seasonings, if desired. Set aside.
ADD sliced peaches along with olive oil to a bowl. Toss to coat.
HEAT a grill pan and oil lightly. Once hot, line up the peaches and grill until you see grill marks. Flip and grill until you see grill marks on the other side.
REMOVE from the heat and add back to the bowl along with a pinch of salt and maple syrup. Toss to coat.
TOAST two slices of Simple Mills Artisan Bread.
TOP each slice with 1 tablespoon of almond ricotta, a few slices of peach, chopped pistachio and rosemary. Enjoy.