This peach and blackberry compôte toast is a fresh and summery delight. Made of toasted bread layered with soft ricotta, topped with blackberry compôte and sliced ripe peaches, which is finished with a handful of toasted almonds and generous drizzle of honey.
Lately, I’ve been having a thing for sweet toasts. They’ve become one of my favourite options for a nice breakfast weekend treat. During the week I try to eat healthy as much as I can, and then relax slightly during the weekend, especially for breakfast. Normally, I tend to have a weakness for a good stack of pancakes or a fresh batch of waffles, topped with whatever we have open in the pantry. I also never say no to the mouth-watering fresh croissant from the bakery in front our house. However, recently, I’m trying to be more sensible also during the weekends and these sweet toasts have been a great balance! They’re just so sweet and decadent but let’s just say that these toast are somewhat healthier.
In the past weeks I posted the recipe for the Whipped ricotta and fig toast which is so delicate and light, on the other hand this toast is so colourful and fun! This toast with peach and blackberry compôte is the perfect mix of fresh and summery flavours with a slight sweetness.
How to make the Blackberry compôte?
The blackberry compôte is an additional step to take this toast to a higher level of tastiness! You can easily use store bought jam or compôte. But why should you? When you can make it yourself in such a short time. This blackberry compôte is done in just 15 minutes max!
All you have to do is simmer some blackberries, coconut sugar, lemon zest and juice together with some water for about 15 minutes. When the blackberries start to break down, just smash them further and that’s it! The blackberry compôte is done.
Apart from this toast, you can enjoy this compôte in so many different ways. It tastes amazing topped on some oats or porridge, as a crêpe filling or drizzled on ice cream. The options are endless. Furthermore, you can use this method with any other berry, it works great especially with raspberries.
Peach and blackberry compôte toast
- 2 peaches
- 4 pieces sourdough/crusty bread
- 125 g ricotta
- 20 g almonds toasted
- 85 g blackberries
- 1/2 tsp lemon zest
- 1 tsp lemon juice
- 1 tbsp water
- 1 tbsp coconut sugar
For the Blackberry Compôte
- Combine all the ingredients in a small pot.
- Let the mixture uncovered simmer on low for about 10-12 minutes. If you want, once the berries start to soften, smash them into smaller pieces.
- Once cooked, either serve the compôte warm or store in the refrigerator for later. The mixture will set and thicken once it cools.
- Toast the almonds slightly and set aside.
- Spread the ricotta on each piece of toasted bread. Add the blackberry compôte, sliced peaches and almonds on top. Lastly, drizzle some honey on top.
If you have any questions, feedback or comments on this recipe, please leave a comment below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!
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