Best 2 Ricotta And Peach Crostini With Pistachios Recipes

Indulge in a culinary delight with our exquisite Ricotta and Peach Crostini with Pistachios, a symphony of flavors that will tantalize your taste buds. This delectable appetizer, perfect for any occasion, combines the creamy richness of ricotta cheese, the juicy sweetness of peaches, the nutty crunch of pistachios, and a hint of aromatic honey. The crostini, made with toasted baguette slices, provides a sturdy base for this delightful combination of flavors.

In addition to the featured ricotta and peach crostini recipe, our article offers a collection of other delectable crostini variations to suit every palate. From savory options like the Smoked Salmon and Avocado Crostini with Capers to sweet treats like the Nutella and Banana Crostini with Toasted Coconut, these recipes are sure to impress your guests.

Whether you're planning a party, hosting a brunch, or simply craving a delicious snack, our crostini recipes have got you covered. Each recipe is carefully curated to ensure a perfect balance of flavors and textures, making them irresistible to food lovers of all kinds.

Here are our top 2 tried and tested recipes!

RICOTTA AND PEACH CROSTINI WITH PISTACHIOS

Ricotta and Peach Crostini With Pistachios image

Provided by Melissa Clark

Categories quick, weekday, appetizer

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

WHITE PEACHES, PISTACHIOS, HONEY AND RICOTTA

White Peaches, Pistachios, Honey and Ricotta image

This recipe is based on a dish from the chef Seamus Mullen of Tertulia in New York. It's inspired by a Catalan honey-and-cheese dessert called mel i mató, with an unexpected sprinkle of pistachios and fresh peaches. After falling ill, Mr. Mullen changed his diet to focus more on ingredients with anti-inflammatory effects. Many such foods, like stone fruits, often play a central role in the Spanish cuisine he specializes in.

Provided by Jeff Gordinier

Categories quick, dessert

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 or 3 firm white peaches
Juice of 1 lemon
1 pound fresh ricotta
4 tablespoons honey
1/4 cup shelled pistachios, toasted in a dry, hot pan for 30 seconds
2 tablespoons fruity extra virgin olive oil

Steps:

Quarter and pit the peaches, and slice them into thin curls on a mandoline. Toss them with the lemon juice in a bowl.
Divide the ricotta among 4 dessert bowls, drizzle a tablespoon of honey on each, and toss on a handful of toasted pistachios. Top each with a mound of peach slices and a drizzle of olive oil.

Nutrition Facts : @context http, Calories 406, UnsaturatedFat 13 grams, Carbohydrate 33 grams, Fat 25 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 11 grams, Sodium 97 milligrams, Sugar 27 grams

Tips:

To make the crostini, slice the baguette thinly and brush with olive oil. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until golden brown and crispy.
Feel free to use any type of fresh fruit that you like in this recipe. Some other good options include berries, cherries, or figs.
If you don't have any pistachios on hand, you can substitute another type of nut, such as almonds or walnuts.
For a sweeter crostini, drizzle with honey or agave syrup before serving.
These crostini are best served immediately, while the ricotta is still fresh and creamy.

Conclusion:

Ricotta and peach crostini with pistachios are a delicious and easy-to-make appetizer perfect for any occasion. They're sweet, savory, and creamy, with a delightful crunch from the crostini. This recipe is sure to be a hit at your next party or gathering.