“The following is sponsored content from Ingles”
- 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.