Step 1

Preheat oven to Slice 6 medium peaches. To a baking sheet, add a piece of parchment paper. Add the peaches on top. Drizzle melted coconut oil on top as well as sprinkle over 2 tbsps of turbinado sugar and a pinch of salt. Gently toss to combine and make sure each peach is coated.

Step 2

Roast the peaches for 20 minutes, flipping halfway.

Step 3

In the meantime, add 1/2 cup of whole milk ricotta to a medium bowl. Add juice of 1/2 of a lemon as well as a drizzle of honey. Set a timer for 1 minute on your phone and stir/whip the ricotta vigorously until the timer is done. This ensures the ricotta is extra luscious and creamy!

Step 4

Once the peaches are done, toast the bread to your desired toastiness. Load it with the whipped ricotta cheese, freshly roasted peaches, a drizzle of honey and fresh mint. Enjoy!