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The Chef's Kitchen | Ricotta and Peach Crostini



Shopping List
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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

Cooking Instructions
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•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 a 350-degree oven.Toss watercress in remaining vinaigrette.
•Assemble.

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