• 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.

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