Celebration Berry Ricotta and Honey Crostini

This vibrant crostini is a perfect tribute to the Juneteenth celebration, featuring a creamy, slightly sweet ricotta base. The fresh, jewel-toned berries and a drizzle of golden honey create a delightful balance of textures and flavors. It's a light, refreshing, and visually stunning appetizer.

Cheese & Dairy

Ingredients

baguette, sliced into 1/2-inch pieces
tablespoons olive oil
oz whole milk ricotta cheese
tablespoons honey, plus more for drizzling
teaspoon lemon zest
1/4 teaspoon vanilla extract (optional)
1/2 cup sliced fresh strawberries
1/4 cup fresh raspberries
Pinch of sea salt

Method

Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and arrange on a baking sheet. Toast for 8 minutes
minutes, or until golden and crisp.
While the bread toasts, prepare the ricotta topping. In a small bowl, gently mix the ricotta cheese, 2 tablespoons of honey, lemon zest, vanilla extract (if using), and a pinch of sea salt until just combined. Do not overmix.
Once the crostini are cooled, spread a generous layer of the honey ricotta mixture onto each slice.
Top the ricotta with a mix of the sliced strawberries and whole raspberries.
Finish with a final, light drizzle of honey over the berries and serve immediately.

Chef's Tip & Pairing

For a wine pairing, the sweetness and acidity of this crostini pair beautifully with a chilled, slightly effervescent Moscato d'Asti or a dry Rosé.

From the Tini Crostini Collection