- 2-3 firm white peaches, plus a yellow one
- Juice of 1 lemon
- 1 pound fresh ricotta cheese
- 4 tablespoons honey
- 1/4 cup shelled pistachios, toasted in a dry, hot pan for 30 seconds
- 2 tablespoons fruity olive oil
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 four 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.