Ricotta and Peach Crostini With Pistachios

• 2 teaspoons freshly squeezed lemon juice
• 18 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

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.

freshly squeezed lemon juice, kosher salt, freshly ground black pepper, extra virgin olive oil, peaches, center, baby arugula, fresh ricotta, pistachios, salt

Taken from cooking.nytimes.com/recipes/1013204 (may not work)