Ricotta, Date & Pistachio Recipe
Make Ricotta, Date & Pistachio Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Bread
Ricotta-Date & Pistachio Topping
Method
Bread
- 1
Preheat and prepare
Preheat the oven to 200°C (400°F). Arrange the 8 baguette slices in a single layer on a baking sheet.
- 2
- 3
Garlic rub
Remove the toasted slices from the oven. While still warm, cut the 1 garlic clove in half and rub the cut surface over the top of each slice to impart a subtle garlic aroma. Set the slices aside on a platter to cool slightly.
Ricotta-Date & Pistachio Topping
- 4
Toast the pistachios
Warm a dry skillet over medium heat. Add the 0.5 cups shelled pistachios and toast, stirring or shaking the pan, for 3–4 minutes until fragrant and lightly golden. Transfer to a cutting board and let cool slightly.
- 5
Chop nuts and dates
Roughly chop the toasted pistachios. Chop the 8 pitted Medjool dates into small pieces (about 1/4–1/2 inch). Reserve a few larger pistachio bits for garnish if desired.
- 6
Make ricotta mixture
In a medium bowl, combine 1.5 cups whole-milk ricotta, 2 tbs honey, 1 tsp lemon zest, 1 tbs lemon juice, 0.25 tsp fine sea salt and 0.125 tsp freshly ground black pepper. Whisk or stir briskly until the mixture is creamy and homogenous. Taste and adjust seasoning—add a little more salt or honey if needed.
- 7
Fold in dates and pistachios
Fold the chopped dates and most of the chopped pistachios into the ricotta mixture, reserving a small amount for sprinkling on top.
- 8
Assemble the bruschetta
Spoon about 2–3 tablespoons of the ricotta-date-pistachio mixture onto each warm baguette slice, spreading it evenly but leaving a slight mounded appearance.
- 9
Finish and serve
Drizzle a small amount of honey over each assembled bruschetta (about 1/4 tsp honey per slice). Sprinkle with the reserved chopped pistachios, 0.25 tsp flaky sea salt evenly across the pieces, and top each slice with a fresh basil leaf. Serve immediately while the bread is still slightly warm.
