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.

INGREDIENTS

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

DIRECTIONS

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!