Creamsicle Citrus Ricotta Crostini

This crostini is a sophisticated nod to the classic Creamsicle, balancing creamy whole milk ricotta with bright, sweet orange zest and a hint of vanilla. The crunch of pistachios and a final drizzle of honey elevate this appetizer into a perfect, refreshing summer treat.

Sweet & Dessert

Ingredients

baguette, sliced into 1/2-inch thick pieces
tablespoons olive oil
cup whole milk ricotta cheese
tablespoons honey, plus more for drizzling
teaspoon fresh orange zest
1/4 teaspoon vanilla extract
1/4 cup shelled pistachios, roughly chopped
Pinch of sea salt
Fresh mint leaves, for garnish

Method

Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and toast for 8 minutes
minutes, or until lightly golden and crisp. Remove and let cool completely.
In a small bowl, combine the ricotta cheese, 2 tablespoons of honey, orange zest, vanilla extract, and a pinch of sea salt. Mix gently until just combined and fluffy.
Spread a generous spoonful of the orange
ricotta mixture evenly onto each cooled crostini base.
Sprinkle the chopped pistachios over the ricotta for texture. Drizzle each crostini with a small amount of extra honey.
Garnish each piece with a tiny fresh mint leaf before serving immediately.

Chef's Tip & Pairing

For an elegant pairing, serve this sweet crostini with a chilled glass of Moscato d'Asti, whose light effervescence and sweet, peachy notes complement the citrus and honey beautifully.

From the Tini Crostini Collection