Ricotta and Peach Crostini With Pistachios

5.0(133)

by Melissa Clark

Open original recipe

Quick, Weeknight, Appetizer

Servings

(4–6)

Total time

15 min

Calories / serving

160 kcal

Ingredients (10)

serves

2 teaspoons freshly squeezed lemon juice
1/8 teaspoon kosher saltsalt
Freshly ground black pepperpepper
2 tablespoons extra virgin olive oil, more for brushingextra-virgin-olive-oil
2 medium peaches, about 6 ounces, pitted and sliced 1/4-inch thickpeach
3 slices from center of a large, crusty country-style bread loaf, halved (or 6 slices from a smaller loaf)
1 1/2 cups baby arugula, about 3 ouncesarugula
3/4 cup fresh ricottaricotta
3 tablespoons toasted pistachios, choppedpistachio
Flaky sea salt, for sprinklingsalt

Instructions (4 steps)

01In a medium bowl, whisk lemon juice, salt and pepper. Add oil and whisk again. Place peaches in another bowl and toss with half the vinaigrette.
02Heat grill or broiler. Brush both sides of each bread slice with oil. Grill or broil bread until lightly charred, 1 to 1 1/2 minutes a side.
03

04Spoon dollops of ricotta onto bread slices and sprinkle with pistachios (reserve some for garnish). Top with peaches. Sprinkle lightly with sea salt. Cap with a handful of arugula and sprinkle with pistachios. Serve immediately.

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Rich recipe — supports nutrition-aware planning.