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Roasted Peach Toasts with Vanilla Macadamia Ricotta
Roasted Peach Toasts with Vanilla Macadamia Ricotta
- Recipe Submitted by maryjosh on 10/25/2016
Ingredients List
- Roasted Peaches
- 700g | 4 large ripe peaches
- 2 tsp coconut oil (melted) or macadamia oil
- 1 tsp vanilla extract
- 20ml | 1 tbls pure maple syrup
- Vanilla Macadamia Ricotta
- 2 cups | 260g raw macadamias
- 625ml | 2.5 cups water
- 1.5 tsp vanilla extract
- 3 tsp lemon juice
- 30ml | 1.5 tbls pure maple syrup
- 8 pieces of your favourite crusty bread (gluten-free if needed)
- Fresh basil leaves, torn up if large (optional)
Directions
For the peaches: Set your oven to 200C.
Cut your peaches in half, twist to separate and remove the stone. Lay them cut side up in a baking dish or deep roasting pan.
In a small bowl mix the melted coconut oil, vanilla extract and maple syrup, before drizzling it in the peaches – covering their cut surface and filling their cavities.
Bake in the oven for 25min, or till they are cooked through but still holding their shape.
Will keep up to 5 days, covered and refrigerated.
To make the ricotta: Blend the macadamias and water in a high-speed blender till smooth – 2-3 min. Use a nut milk bag or cheesecloth to drain out 2 cups (500ml) of liquid from the ricotta – use a bowl to catch this milk and reserve it for use in coffee or smoothies. You will need to gently squeeze the bag or cloth to extract the milk.
Place the remaining macadamia pulp in a small bowl and stir through the vanilla, lemon juice and maple syrup. If you find it is a little dry you can add back in some of the reserved milk till it is a spreadable consistency (this will depend on the dryness of your macadamias, add only a tablespoon at a time).
Store in an airtight container in the fridge, will keep for 3 days.
To serve: Lightly toast your bread and spread each with the ricotta. Place half a peach on top cut side up, and sprinkle with basil leaves, if using. Serve at once.
Alternatively, serve the roasted peaches with a scoop of the ricotta in their cavity, for a bread-free / paleo-friendly version (see last photo above).
Cut your peaches in half, twist to separate and remove the stone. Lay them cut side up in a baking dish or deep roasting pan.
In a small bowl mix the melted coconut oil, vanilla extract and maple syrup, before drizzling it in the peaches – covering their cut surface and filling their cavities.
Bake in the oven for 25min, or till they are cooked through but still holding their shape.
Will keep up to 5 days, covered and refrigerated.
To make the ricotta: Blend the macadamias and water in a high-speed blender till smooth – 2-3 min. Use a nut milk bag or cheesecloth to drain out 2 cups (500ml) of liquid from the ricotta – use a bowl to catch this milk and reserve it for use in coffee or smoothies. You will need to gently squeeze the bag or cloth to extract the milk.
Place the remaining macadamia pulp in a small bowl and stir through the vanilla, lemon juice and maple syrup. If you find it is a little dry you can add back in some of the reserved milk till it is a spreadable consistency (this will depend on the dryness of your macadamias, add only a tablespoon at a time).
Store in an airtight container in the fridge, will keep for 3 days.
To serve: Lightly toast your bread and spread each with the ricotta. Place half a peach on top cut side up, and sprinkle with basil leaves, if using. Serve at once.
Alternatively, serve the roasted peaches with a scoop of the ricotta in their cavity, for a bread-free / paleo-friendly version (see last photo above).
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