Ricotta, Peach, and Pistachio Rye Crispbreads

Spread about 1/2 cup of ricotta across six small whole-grain rye crispbreads. Top three with thin peach slices, chopped pistachios, cinnamon, and mint. For the other three, use berries and pumpkin seeds. Serve immediately so the crispbreads stay crunchy, or pack the toppings separately in a chilled container. Use pasteurized ricotta and refrigerate it promptly. For nut allergies, skip pistachios and use seeds after checking labels. Fruit ripeness changes sweetness, so taste before adding any sweetener. The portions are flexible for appetite and meal timing. #HealthySnacks #RicottaSnack #PeachRecipe #WholeGrainSnack