Raisin Bread with Ricotta, Honey & Barbecued Peaches

2:59 am on 5 December 2009

These sweet toasts can also be made with croissants or sliced brioche loaf.

Time to prep 10 minutes
Time to cook 5 minutes

(Serves 6)


  • 3 perfectly ripe free-stone peaches
  • 70g thinly sliced prosciutto
  • 1 small raisin or fruit loaf, sliced, or sliced fruit bread
  • 100g ricotta
  • butter for hot plate
  • maple syrup or pouring honey
  • fresh thyme sprigs for garnishing


1. Slice peaches into quarters, removing stones, and wrap each peach quarter in a little prosciutto.

2. Toast raisin loaf or fruit bread and arrange on individual plates. Top with spoonfuls of ricotta.

3. Cook peaches on a preheated barbecue hot plate heated to medium in a little sizzling butter until they take on some colour. Transfer peaches to a plate then put them on top of the ricotta. Drizzle everything with a little maple syrup or honey, and garnish. 

From Afternoons with Jesse Mulligan

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