Chef’s Kitchen – Ricotta and Peach Crostini with Pistachios

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  • 2 tsp lemon juice
  • 1/2 tsp salt
  • Ground pepper
  • 3 Tbsp olive oil
  • 3 medium peaches
  • 3 slices of crusty bread
  • 1 1/2 cup watercress
  • 3/4 cup fresh ricotta
  • 1/4 cup pistachios


  • Whisk lemon juice, salt and pepper, and olive oil together.
  • Place peaches in another bowl and toss with half of the vinaigrette.
  • Toast crostini in 350-degree oven.
  • Toss watercress in remaining vinaigrette.
  • Assemble.

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