Breakfast
Charred Stone Fruit & Ricotta Toast
Thick sourdough sliced and toasted until golden, topped with clouds of whipped ricotta sweetened with vanilla and a pinch of salt. Halved peaches char-kissed in a hot skillet until caramelized and jammy, then scattered over with crispy sage-infused breadcrumbs and a drizzle of warm wildflower honey. Californian simplicity that tastes like breakfast at a sun-drenched coastal café.
901calper serving
32gprotein
125gcarbs
32gfat
5min prep 12min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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