Ingredients

The following ingredients have 5 Servings
  • 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

Instruction

  • 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.