What a perfect start to my Saturday — after the coffee, of course.
What you’ll need:
Greek Style Pita (no pocket)
Butter (about 1/3 stick)
What you do:
Melt butter in a large skillet over medium low heat, add sliced peaches. Cook, turning gently for a couple minutes, then add a generous sprinkle of cinnamon. Cook for another couple minutes. Remove to plate.
Add pita to skillet and toast on both sides in the cinnamon butter beautifulness happening, and remove to plate. Smother as much ricotta as you like – I used about 1/2 a cup, layer peach slices, add almonds, and drizzle with remaining butter on the peach plate. Sprinkle with turbinado sugar. Enjoy!