This Week’s Recipe – Ultimate Breakfast Toast

Ultimate Breakfast Toast

Recipe by Anna Theoktisto // Cooking Light (September 2018)

Sometimes life has a way of reminding us that simple is best. Our kitchen is currently under construction after discovering a leak in our island, so meal prep has been a little more creative than usual! With limited counter space, I’m leaning into lighter, easy-to-assemble recipes over the next couple of weeks—and this one immediately caught my eye.

This Ultimate Breakfast Toast feels like summer on a slice of bread. Creamy ricotta, juicy peaches, fresh berries, crunchy pecans, and a quick homemade berry compote come together for a breakfast that looks impressive but is surprisingly simple to prepare. Whether you’re enjoying a slow Saturday morning or looking for a nourishing weekday breakfast, this recipe is a beautiful reminder that delicious doesn’t have to be complicated.

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Why You’ll Love This Recipe

• Fresh summer flavors. Sweet peaches, berries, honey, and lime create a bright, refreshing combination.
• Quick homemade berry compote. The microwave compote comes together in minutes and adds incredible flavor.
• Balanced and satisfying. Creamy ricotta, whole-grain toast, fruit, and healthy fats make this a breakfast that will keep you fueled.
• Beautiful enough for brunch. It’s elegant enough for guests but easy enough for an ordinary morning.

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Recipe

Ingredients

Quick Berry Compote

• 2 cups mixed fresh or frozen berries
• ¼ cup granulated sugar
• 1 tablespoon fresh lime juice
• 1 (¼-inch thick) slice fresh ginger, peeled

Toast

• ½ cup part-skim ricotta cheese
• 4 slices multigrain bread, toasted
• 1 ripe peach, sliced
• ½ cup fresh blackberries, halved
• 5 tablespoons toasted pecans, chopped
• 2 tablespoons honey

Directions

1. In a medium microwave-safe bowl, combine the berries, sugar, lime juice, and ginger. Place the bowl on a microwave-safe plate to catch any splatters.
2. Microwave for 5 minutes, stir, then microwave for another 5 minutes. Allow the jam to cool for 10–20 minutes before removing and discarding the ginger.
3. Spread about 2 tablespoons of ricotta onto each slice of toasted multigrain bread.
4. Spoon about 2 tablespoons of the berry jam over the ricotta.
5. Top evenly with sliced peaches, fresh blackberries, and toasted pecans.
6. Finish with a drizzle of honey and enjoy!

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Notes

• Fresh or frozen berries both work beautifully for the compote.
• Extra berry compote can be refrigerated and enjoyed on toast, yogurt, oatmeal, or pancakes later in the week.
• Toast the pecans beforehand to bring out their rich, nutty flavor.
• For an extra burst of citrus, add a little fresh lime zest over the finished toast.

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Recipe Link

You can find the original recipe in the September 2018 issue of Cooking Light or through the Cooking Light recipe archives.

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Serving Ideas

This toast pairs wonderfully with:

• Scrambled eggs for a heartier breakfast
• A smoothie for a refreshing summer meal

Nourishing Highlight: Ricotta Cheese

Ricotta is often overlooked, but it’s a wonderfully nourishing ingredient. Made from whey, it provides high-quality protein that helps keep you feeling satisfied throughout the morning. It’s also a good source of calcium for healthy bones and teeth, along with phosphorus, an important mineral that supports energy production and bone health.

Compared to many breakfast spreads, ricotta offers a creamy texture with less saturated fat while adding valuable nutrition to your meal. Paired with whole grains, fruit, and healthy fats from pecans, it helps create a balanced breakfast that nourishes both body and soul.

Let me know if you cook along this week!