Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.