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Playing How to Make Mexican Grilled Chicken In 15 Minutes

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  • 1 baguette, cut on a bias into slices 1/2-inch thick
  • Olive oil
  • Salt
  • 1 1/2 cups ricotta
  • 2 tablespoons heavy cream
  • 4 peaches
  • Juice of 1 lemon
  • A handful of basil, torn
  • A handful of mint, chopped
  • Honey, for drizzling
  • Coarse sea salt, for sprinkling


Serves: 6 as a snack


Preheat oven to 375°F. Brush each slice of baguette with a little olive oil then place them onto a sheet tray and sprinkle them with some salt. Bake in the oven for 10-12 minutes or until crispy and brown on top. Remove and cool.

In a medium-size bowl, whisk the ricotta with the heavy cream. Season with 1/4 teaspoon of salt and set aside.

Slice each peach in half, remove the pit and slice each half into 6-8 slices. Place into a large bowl and toss with lemon juice, basil and mint.

To build crostini, slather bread slices with a little bit of the ricotta mixture and top it with a few slices of peach. Drizzle with honey and sprinkle with salt and serve.

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