Northwest Arkansas Democrat-Gazette
Peaches, pistachios perk ricotta toast
Ricotta toast seems to be having a moment right now. It keeps cropping up on my Instagram feed, on restaurant menus and, frankly, in my own thoughts when I ponder what I am hankering for at breakfast time or for an afternoon snack.
There are so many crave-worthy possibilities that can be launched from the simple base of creamy ricotta cheese smeared onto toasted bread, ideally just-toasted so the residual heat of it warms the cheese a little. You could use any bread you like, but the one I dream about when I’m in a ricotta toast revelry is dark and chewy with visible kernels of grain, nuts and seeds.
In this summery recipe, the ricotta gets a glorious layer of ripe peach slices, a drizzle of honey, an emerald sprinkle of pistachios, some fresh thyme leaves and a finishing pinch of flaky salt. It’s a mouthwatering, sweet-savory combination that’s a welcomed break from the usual avocado toast, but similarly nourishing. No wonder I can’t get it off my mind.
Ricotta Toasts With Peaches and Pistachios
3 tablespoons unsalted shelled pistachios
4 slices crusty, textured, whole grain bread, such as from a “health” loaf (½inch thick slices, about
1 ¼ ounce each)
¾ cup part-skim ricotta cheese
1 ripe peach, pitted and sliced
2 teaspoons honey
1 teaspoon fresh thyme leaves
¼ teaspoon kosher salt or
flaky sea salt
In a small dry skillet over medium-high heat, toast the pistachios, tossing frequently, until fragrant, about 3 minutes. Transfer the nuts to a cutting board to cool, then finely chop. Toast the bread. Spread about 3 tablespoons of the ricotta over each piece, then arrange 3 to 4 peach slices peach on top of each toast. Drizzle each with ½ teaspoon of honey, then sprinkle each with about 2 teaspoons of the pistachios, ¼ teaspoon of the thyme and a sprinkle of salt. Cut each toast in half and serve right away.
Makes 4 servings. Nutrition information: Each serving contains approximately 200 calories, 10 g protein, 7 g fat, 25 g carbohydrate ( 7 g sugar), 15 mg cholesterol, 280 mg sodium and 3 g fiber. Carbohydrate choices: 2. Krieger is a registered dietitian, nutritionist and author who hosts public television’s Ellie’s Real Good Food.