| Ricotta and Cinnamon Peach Compote on Toast | |
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| Servings: | 4 | | Serving Size: | 1 slice | | Prep Time: | 10 mins | | Total Time: | 25 mins |
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| NUTRITIONAL INFORMATION 260 Calories; 48 g Carbohydrates; 5 g Fat; 2 g Saturated Fat; 8 g Protein; N/A Cholesterol; 5 g Fiber; N/A Potassium; 23 mg Sodium; N/A Added Sugars |
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| Ingredients | 4 slices Whole Wheat Bread Slices | 1 tsp Ground Cinnamon | 1 1/2 tsp Fresh Sage, Chopped | 4 oz Ricotta Cheese, Part Skim | Peach Compote: | 8 oz Medium Peaches | 1/8 tsp Arrowroot Flour | 1/4 cup Agave Nectar | 1/4 cup Warm Water |
| | Preparation | 1. Make the compote: Peel, deseed and dice the peaches into bite sized pieces. Combine all of the compote ingredients in a saucepan and cook over medium-high heat until the liquid has reduced and the peaches are softened (12-15 minutes). Stir occasionally. Remove from heat and let cool. Store any leftover compote in the fridge. | 2. If possible, use artisanal whole wheat loaves, sliced to about 1 inch thick. Toast the bread. Spread 2 Tbsp of ricotta on the toast, sprinkle 1/8 Tbsp of cinnamon and finish with ¼ cup of peach compote. Sprinkle with sage. | | Tips & Notes | |
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