Ricotta and Peach Crostini With Pistachios

By Melissa Clark

Published August 17, 2010

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
15 minutes
Rating
5(147)
Comments
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Ingredients

Yield:4 to 6 servings

  • 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 ¼-inch thick

  • 3 slices from center of a large, crusty country-style bread loaf, halved (or 6 slices from a smaller loaf)

  • 1 ½ cups baby arugula, about 3 ounces

  • ¾ cup fresh ricotta

  • 3 tablespoons toasted pistachios, chopped

  • Flaky sea salt, for sprinkling

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

13 grams carbs; 15 milligrams cholesterol; 160 calories; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 10 grams fat; 2 grams fiber; 200 milligrams sodium; 5 grams protein; 4 grams sugar

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 1 ½ 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
147 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.

Anju

I made this last evening and was a crowd pleaser. Everyone loved it and they were gone before I knew. I did sprinkled a little Thai red chili , a little hint. There was a slight kick to the crostini welcomed by everyone. I was out of ricotta so I used goat cheese instead.

Zeb

This was very good. I liked the idea of grilling the bread and peaches, and it added a nice touch instead of simply broiling bread (though this added a bit more effort than how it was written). I used goat cheese instead as it’s what I had on hand. I wish my peaches were a bit more sweet, but it was a nice dish all the same.

KT Rush

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

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