Best 4 Ricotta And Peach Crostini With Pistachios Recipes

Indulge yourself in a remarkable culinary journey as we venture into the art of crafting the perfect ricotta and peach crostini with pistachios. This tantalizing treat is a harmonious blend of delectable flavors and textures, offering a delightful symphony of sweet and savory notes that dance upon your palate. Get ready to embark on a step-by-step guide that will transform simple ingredients into an extraordinary appetizer or light meal. Let's delve into the world of ricotta and peach crostini, where every bite promises to be a delightful experience.

Here are our top 4 tried and tested recipes!

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

GRILLED PEACH AND RICOTTA CROSTINI

Grilled Peach and Ricotta Crostini image

Crunchy baguette with a spread of creamy maple syrup and lemon zest-infused ricotta, topped with crispy prosciutto, sweet basil, and a drizzle of maple syrup--ricotta toast at its best!

Provided by Jlopez

Categories Appetizers and Snacks Canapes and Crostini Recipes

Time 20m

Yield 16

Number Of Ingredients 11

Ingredients

1 baguette, cut diagonally into 1/2-inch slices
1 tablespoon good-quality extra-virgin olive oil
1 pinch kosher salt
1 cup whole-milk ricotta cheese
1 ½ tablespoons real maple syrup
1 lemon, zested
1 teaspoon coarse kosher salt
2 fresh peaches
5 thin slices prosciutto, or more if needed
6 leaves basil, cut chiffonade style
2 tablespoons maple syrup, or as needed

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Place baguette slices on a baking sheet and brush the tops with olive oil. Sprinkle with 1 pinch kosher salt.
Bake in the preheated oven until crisp, about 8 minutes. Remove from the oven and set aside.
Meanwhile, stir together ricotta, lemon zest, maple syrup, and 1 teaspoon kosher salt in a small bowl. Place in the refrigerator.
Preheat a panini grill to 420 degrees F (215 degrees C).
Rinse peaches in cold water, remove pits, and slice into 1/2-inch wedges.
Place 1/2 of the prosciutto slices on one side of the preheated grill and 1/2 of the peach wedges on the other side. Close the grill and cook for 30 seconds. Carefully transfer the peach wedges to a baking sheet (peaches are delicate when sliced so make sure they don't turn too soft). Transfer proscuitto to a baking sheet. Repeat with remaining peaches and prosciutto.
Chop prosciutto coarsely. Spread 1/2 teaspoon of the ricotta mixture onto each baguette slice and sprinkle generously with prosciutto. Top each baguette with 2 to 3 peach slices. Sprinkle with basil and drizzle with maple syrup.

Nutrition Facts : Calories 112.8 calories, Carbohydrate 17.2 g, Cholesterol 6.4 mg, Fat 3.1 g, Fiber 0.8 g, Protein 4.6 g, SaturatedFat 1.2 g, Sodium 344.9 mg, Sugar 3.9 g

FIVE QUICK RICOTTA CROSTINI RECIPES

Five Quick Ricotta Crostini Recipes image

Mediterranean cuisine is synonymous with fresh, high-quality cheeses and vegetables made in simple preparations to highlight their unique flavors. Our Ricotta Crostini Recipe is a great example of how decadent a humble slice of bread with good ricotta cheese can be!

Provided by Vicky & Ruth

Categories appetizer

Time 15m

Yield 14

Number Of Ingredients 3

Ingredients

1 loaf crusty bread, whole wheat, sourdough, country, multigrain or ciabatta
1 lb Natural and Kosher Whole Milk Ricotta
Toppings of your choice - see note or body of the post

Steps:

Cut bread into slices and toast
Spread about 2 tbsp of ricotta on each slice
Top with your topping of choice see suggestions in the notes

Nutrition Facts : ServingSize 1 crostini with 2 tbsp ricotta, Calories 204 calories, Sugar 1.2, Sodium 286, Fat 8.2, SaturatedFat 4.7, UnsaturatedFat 2, Carbohydrate 22.6, Fiber 1, Protein 10.6, Cholesterol 25.5

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

Tips:

Use fresh, ripe peaches: The flavor of the peaches will shine through in this dish, so make sure to use the best quality fruit you can find.
Grill the peaches: Grilling the peaches adds a delicious smoky flavor that complements the sweetness of the fruit.
Use a good quality ricotta cheese: The ricotta cheese should be smooth and creamy, with a slightly tangy flavor.
Toast the crostinis: Toasting the crostinis gives them a nice crunch and helps them to hold up to the toppings.
Garnish with chopped pistachios: The pistachios add a nice nutty flavor and crunch to the crostinis.

Conclusion:

Ricotta and peach crostinis are a delicious and easy-to-make appetizer or snack. They are perfect for a summer party or picnic, and they can be easily customized to your liking. Try different types of fruit, cheese, and nuts to create your own unique crostinis.