Ricotta and Peach Crostini With Pistachios

By Melissa Clark

Ricotta and Peach Crostini With Pistachios
Andrew Scrivani for The New York Times
Total Time
15 minutes
Rating
5(117)
Comments
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Ingredients

Yield:4 to 6 servings
  • 2teaspoons freshly squeezed lemon juice
  • ⅛teaspoon kosher salt
  • Freshly ground black pepper
  • 2tablespoons extra virgin olive oil, more for brushing
  • 2medium peaches, about 6 ounces, pitted and sliced ¼-inch thick
  • 3slices from center of a large, crusty country-style bread loaf, halved (or 6 slices from a smaller loaf)
  • 1½cups baby arugula, about 3 ounces
  • ¾cup fresh ricotta
  • 3tablespoons toasted pistachios, chopped
  • Flaky sea salt, for sprinkling
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

160 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 5 grams protein; 200 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    Heat grill or broiler. Brush both sides of each bread slice with oil. Grill or broil bread until lightly charred, 1 to 1½ minutes a side.

  3. Step 3

    Add arugula to bowl of remaining vinaigrette and toss.

  4. Step 4

    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.

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Ratings

5 out of 5
117 user ratings
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Comments

Nikki Hamilton

This is a great recipe and my new "go-to." Very quick and easy - I added a little chopped shallot to the vinaigrette. The arugula adds a nice depth to this and cuts some of the sweetness. The second time I made this I skipped the arugula to use up some basil. And I used full fat ricotta. Goes great with a hoppy IPA and a deck at sunset.

Nat

I substituted the ricotta with burrata, and added a little bit of basil. Soooooo good.

Grill the Peaches

I used lime juice instead of lemon juice for the vinaigrette. Instead of coating the peaches in the vinaigrette, I coated them in olive oil and grilled them. I mixed the half of the vinaigrette that was supposed to go on the peaches into the ricotta. These were so good, I would definitely make again.

KT Rush

Used basil instead of arugula and skipped the pistachios and drizzled with balsamic sauce. Yummy

Djhrick

This was really delicious and very easy to make. I used part skim ricotta. I substituted walnuts as I had them, and they were yummy. We had it for dinner and it was a satisfying meal. The recipe made a good dinner for two people with a little leftover. Highly recommend this recipe.

Laura

Add pistachio smash from Mollie Katzen, and a little honey in the ricotta. Fresh ricotta from Ina Garten.

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