Peach & Ricotta Toasts with Balsamic Onions & Pistachios

Peach & Ricotta Toasts

with Balsamic Onions & Pistachios

15 MIN
$9.99 Serves 2-4
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From the Test Kitchen

For these delicious, seasonal toasts, you'll top the baguette slices with creamy ricotta cheese and slices of juicy summer peach (marinated with balsamic onions and date syrup for extra sweetness), then finish it all off with some more balsamic vinegar and a sprinkle of crunchy pistachios.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    420 Cals (est.)
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fresh
ingredients
Peach & Ricotta Toasts with Balsamic Onions & Pistachios
Title
  • 1 Small Baguette
  • 1 Peach
  • ½ cup Part-Skim Ricotta Cheese
  • 1 oz Balsamic-Marinated Cipolline Onions
  • 2 tsps Date Syrup
  • ¼ cup Grated Romano Cheese
  • 2 Tbsps Balsamic Vinegar
  • 2 Tbsps Roasted Pistachios
time-saving
tips & techniques
step-by-step
instructions
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Slice the baguette crosswise into 8 equal-sized rounds. Roughly chop the onions. Roughly chop the pistachios. Wash and dry the peach, then halve, pit, and thinly slice. In a bowl, combine the ricotta and romano; season with salt and pepper. In a separate bowl, combine the date syrup, chopped onions, 1 tablespoon of olive oil, and the sliced peach. Season with salt and pepper; set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

2 Make the toasts & serve your dish

Place the baguette rounds on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toast in the oven 4 to 5 minutes, or until lightly browned and crispy. Remove from the oven. Evenly top the toasted baguette rounds with the seasoned ricotta and marinated peach. Drizzle with the vinegar and garnish with the chopped pistachios. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Slice the baguette crosswise into 8 equal-sized rounds. Roughly chop the onions. Roughly chop the pistachios. Wash and dry the peach, then halve, pit, and thinly slice. In a bowl, combine the ricotta and romano; season with salt and pepper. In a separate bowl, combine the date syrup, chopped onions, 1 tablespoon of olive oil, and the sliced peach. Season with salt and pepper; set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

2 Make the toasts & serve your dish

Place the baguette rounds on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toast in the oven 4 to 5 minutes, or until lightly browned and crispy. Remove from the oven. Evenly top the toasted baguette rounds with the seasoned ricotta and marinated peach. Drizzle with the vinegar and garnish with the chopped pistachios. Enjoy!

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