Local Hive x Pistakio: Peach + Ricotta Crostini
Recipes
We co-created this tasty peach and ricotta crostini recipe with the cool kids over at pistakio.
If you haven't heard of it, pistakio is
a goes-on-anything, drizzable, sweet pistachio spread made with real pistachios and other natural ingredients for you to indulge in pistachios' nuttiness.
Sounds pretty good, right? Just wait until you try it. Like almond butter, Nutella, and other funky nut-based spreads before it, pistakio had us immediately dreaming up fun, new ways to work it into recipes and top stuff with it.
This recipe combines the sweet, flowery flavors of Local Hive Wildflower Honey with some nutty – but still sweet – notes from the pistakios pread. Whip it up for your next brunch, breakfast, or heck, even a midnight snack.
100 Years of 100% U.S. Honey
This honey recipe is part of our #100waystousehoney series, celebrating 100 years of 100% U.S. honey.
Throughout 2024, you can shop our limited-edition 1924 Golden Age Wildflower honey blend. It's an exclusive, 100% U.S. wildflower honey blend with a mellow, but flowery taste.
Peach and Ricotta Crostini Recipe
INGREDIENTS
1 baguette, sliced thinlyOlive oil
4-5 tbsp of ricotta cheese
2 tbsp Pistakio OG pistachio spread
Fresh prosciutto slices
Sliced ripe peaches
Local Hive Wildflower Honey
DIRECTIONS
Directions:Toast your bread in the oven with olive oil until golden. (We did around
400°F for 7-8 minutes.)
Mix ricotta with pistachio spread until combined. (Add more pistachio to your liking.)
Top your toasted bread with the ricotta mixture and then add fresh salty prosciutto + slices of sweet & ripe peaches.
Finish with a hefty drizzle of Local Hive Wildflower honey + a pinch of sea salt flakes.
