Ingredients
- 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 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 ½ cups baby arugula, about 3 ounces
- ¾ cup fresh ricotta
- 3 tablespoons toasted pistachios, chopped
- Flaky sea salt, for sprinkling
- Nutritional Information
Nutritional analysis per serving (4 servings)
297 calories; 18 grams fat; 5 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 23 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 11 grams protein; 23 milligrams cholesterol; 303 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- 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.
15 minutes
Dining and Cooking