Description
Sliced peaches, whipped lemon ricotta, honey, and crushed pistachios piled onto toasted bread — an easy 20-minute appetizer for a summer dinner party or grazing board.
Ingredients
Units
Scale
- 1 cup ricotta
- 2 tablespoons honey, plus more for drizzling
- Zest of 1 lemon
- Pinch of salt
- 2 tablespoons chopped fresh mint
- 2-3 peaches, sliced
- 1/2 cup crushed pistachios
- 1 baguette or loaf crusty bread, sliced
- Olive oil, for brushing bread
Instructions
- Preheat oven to 400°F. Brush bread with olive oil and place in the oven for 10-12 minutes, until golden brown.
- Slice the peaches into thin wedges.
- Chop pistachios and mint, then combine with a pinch of salt.
- Blend ricotta and lemon zest for about 2 minutes, until light and fluffy.
- Spread whipped ricotta on the toasted bread, drizzle with honey, top with sliced peaches, and finish with the pistachio-mint mixture.
Notes
Give the ricotta the full 2 minutes in the mixer or food processor — that's what makes it light and spreadable instead of a dense scoop.
Whipped feta or mascarpone works in place of the ricotta, and nectarines are an easy swap for the peaches. Prefer a smoky char? Grill the bread and peach halves cut-side down over medium-high heat for 2-3 minutes per side instead of toasting/slicing — the classic grilled version.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian