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
- 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.
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)