Peach, Pistachio, Honey, Ricotta by
Inspired by the New York Times
Ingredients
2 or 3 firm Veggie Box peaches
Juice of 1 lemon
1 pound fresh ricotta
4 tablespoons honey
¼ cup shelled pistachios, toasted in a dry, hot pan for 30 seconds
2 tablespoons fruity extra virgin olive oil
Instructions
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.
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.