Hazy Hop & Apricot Ricotta Crostini

This crostini captures the bright, fruity essence of a Hazy IPA in a savory bite. Creamy, citrus-infused ricotta provides a smooth base, perfectly complemented by the sweet-tart chewiness of dried apricots and a drizzle of hop-flavored honey.

Cheese & Dairy

Ingredients

baguette, sliced into 1/2-inch thick rounds
tablespoons olive oil
oz fresh whole milk ricotta cheese
tablespoon orange zest, finely grated
teaspoon fresh thyme leaves
1/4 teaspoon sea salt
1/4 cup dried apricots, thinly sliced
tablespoons hop
infused honey (or regular honey)

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 golden and crisp.
In a small bowl, combine the ricotta cheese, orange zest, thyme leaves, and sea salt. Mix gently until just combined.
Spread a generous spoonful of the citrus
thyme ricotta mixture onto each toasted crostini base.
Arrange a few slices of dried apricot on top of the ricotta.
Drizzle the crostini with the hop
infused honey just before serving.

Chef's Tip & Pairing

The bright, fruity notes of this crostini make it an ideal pairing for its namesake: a Hazy IPA. The beer's low bitterness and high aroma will enhance the citrus and apricot without overpowering the delicate cheese.

From the Tini Crostini Collection