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Whipped Ricotta Toast with Quick Peach-Raspberry Jam

Bobby Flay
  • 240 minutes
  • Serves 4 to 8

INGREDIENTS

1/2

Lemon, Juice of

1 tsp

Lemon, zest

2

lbs Peaches, very ripe

1 pint

Raspberries

1

Honey

9/16 cup

Granulated sugar

8

thick 1-inch-thick slices Brioche, day-old toasted

2 tbsp

Heavy cream

1 1/4 cups

Ricotta, fresh