Servings:
Serves 4. Servings
AVERAGE RATING
Ingredients
- 2 or 3 firm white peaches, plus a yellow one
- 1 pound fresh ricotta cheese
- 4 tablespoon honey
- 1/4 cup shelled pistachios, toasted in a dry, hot pan for 30 seconds
- 2 tablespoon fruity olive oil
Preparation
Baking Directions:
Quarter and pit the peaches, then slice into thin curls on a mandoline.
Toss with the lemon juice in a bowl.
Divide the ricotta among 4 dessert bowls, drizzle a tablespoon honey on each, and toss on a handful of toasted pistachios.
Top each with a few curls of the peach slices and a drizzle of olive oil and serve.