This is hardly a recipe; it’s more of a jumping off point. Combining almost any sweet/high acid fruit with ricotta will yield excellent results, but using mint as an herb rather than a garnish might be a harder sell. But try it! Mint has such a lovely earthy flavor, along with that bright menthol kick, that it pairs really well with sweet flavors and creamy textures. I love it here with ripe peaches.
For 2 servings
2 one-inch thick slices of sourdough bread (or whatever bread you like)
1/2 cup of ricotta
8 mint leaves
1 ripe peach, sliced
2 tablespoons honey
kosher salt and freshly ground pepper to taste
Toast the bread in a toaster. Let the toast cool a little, then top with ricotta, followed by a few mint leaves, and then the peach slices. Drizzle the slices with honey and sprinkle salt and pepper. Enjoy!