Ricotta And Peach Crostini With Pistachios Recipes

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RICOTTA AND PEACH CROSTINI WITH PISTACHIOS



Ricotta and Peach Crostini With Pistachios image

Provided by Melissa Clark

Categories     quick, weekday, appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

2 teaspoons freshly squeezed lemon juice
1/8 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons extra virgin olive oil, more for brushing
2 medium peaches, about 6 ounces, pitted and sliced 1/4-inch thick
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 ounces
3/4 cup fresh ricotta
3 tablespoons toasted pistachios, chopped
Flaky sea salt, for sprinkling

Steps:

  • In 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.
  • Heat 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.
  • Add arugula to bowl of remaining vinaigrette and toss.
  • Spoon 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.

Nutrition Facts : @context http, Calories 184, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 140 milligrams, Sugar 4 grams, TransFat 0 grams

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