Coconut Torte and Lime Crostini

This elegant crostini captures the spirit of National Coconut Torte Day with a sophisticated blend of tropical and citrus flavors. The creamy, subtly sweet coconut ricotta provides a perfect base for the bright, zesty tang of the lime curd. Finished with toasted coconut flakes, this bite-sized dessert offers a delightful contrast in textures and a refreshing finish.

Sweet & Dessert

Ingredients

baguette, sliced into 1/2-inch rounds
tablespoons unsalted butter, melted
1/2-bought or homemade)
1/4 cup sweetened shredded coconut, finely chopped
tablespoon powdered sugar
1/2 teaspoon vanilla extract
1/4 cup lime curd (store
bought or homemade)
tablespoons toasted coconut flakes, for garnish
Zest of 1/2 lime, for garnish

Method

Preheat your oven to 375°F (190°C). Brush both sides of the baguette slices with melted butter and arrange them on a baking sheet. Bake for 8 minutes
minutes, or until lightly golden and crisp.
While the bread is toasting, prepare the coconut ricotta. In a small bowl, combine the ricotta cheese, finely chopped shredded coconut, powdered sugar, and vanilla extract. Mix until smooth and well combined.
Once the crostini are cooled, spread a generous layer of the coconut ricotta mixture onto each slice.
Top the ricotta layer with a small dollop of lime curd.
Garnish each crostini with a sprinkle of toasted coconut flakes and a tiny pinch of fresh lime zest before serving.

Chef's Tip & Pairing

For a professional touch, ensure your ricotta is well-drained before mixing to prevent a watery spread; pair this sweet treat with a glass of chilled Moscato d'Asti, whose light effervescence and stone fruit notes complement the coconut and lime.

From the Tini Crostini Collection