RICOTTA AND PEACH CROSTINI WITH PISTACHIOS

Ricotta and Peach Crostini With Pistachios image

Provided by Melissa Clark

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 teaspoons freshly squeezed lemon juice
1/8 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

Steps:

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.

Nutrition Facts : @context http, Calories 184, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 140 milligrams, Sugar 4 grams, TransFat 0 grams