Ricotta and Peach Crostini with Pistachios

Shopping List

• 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

Instructions

• 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.