Ricotta and Peach Crostini With Pistachios Recipe

Name: Ricotta and Peach Crostini With Pistachios
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons freshly squeezed lemon juice; ⅛ 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

Servings: persons

1
In a medium bowl, whisk lemon juice, salt and pepper.
2
Add oil and whisk again.
3
Place peaches in another bowl and toss with half the vinaigrette.
4
Heat grill or broiler.
5
Brush both sides of each bread slice with oil.
6
Grill or broil bread until lightly charred, 1 to 1 1/2 minutes a side.
7
Add arugula to bowl of remaining vinaigrette and toss.
8
Spoon dollops of ricotta onto bread slices and sprinkle with pistachios (reserve some for garnish).
9
Top with peaches.
10
Sprinkle lightly with sea salt.
11
Cap with a handful of arugula and sprinkle with pistachios.
12
Serve immediately.

145

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 teaspoons freshly squeezed lemon juice, ⅛ teaspoon kosher salt, Freshly ground black pepper, 2 tablespoons extra virgin olive oil, more for brushing, and more.

Yes, Ricotta and Peach Crostini With Pistachios falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ricotta and Peach Crostini With Pistachios

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions