Milk Chocolate Ricotta Berry Dream Crostini

This dessert crostini is a celebration of sweet indulgence, featuring a creamy, slightly tangy ricotta base studded with fresh summer berries. A drizzle of melted milk chocolate adds a comforting, familiar sweetness, perfectly complementing the crisp, buttery toasted bread. It's a light yet decadent treat, ideal for a summer gathering or a sweet finish to a meal.

Sweet & Dessert

Ingredients

small baguette, sliced into 1/2-inch thick rounds
tablespoons unsalted butter, melted
1/2-oz high
tablespoons powdered sugar
1/2 teaspoon vanilla extract
1/4 cup fresh raspberries
1/4 cup fresh blueberries
oz high
quality milk chocolate, chopped
teaspoon coconut oil (or butter)

Method

Preheat your oven to 350°F (175°C). Brush both sides of the baguette slices with melted butter and arrange them on a baking sheet. Toast for 8 minutes
minutes, or until lightly golden and crisp. Let cool completely.
While the crostini cool, prepare the topping. In a small bowl, gently whisk together the ricotta cheese, powdered sugar, and vanilla extract until smooth and creamy.
Melt the milk chocolate: Combine the chopped milk chocolate and coconut oil in a small, microwave
safe bowl. Microwave in 15
second intervals, stirring until completely smooth and glossy.
To assemble, spread a generous layer of the sweetened ricotta mixture onto each cooled crostini. Top with a few fresh raspberries and blueberries.
Finish by drizzling the melted milk chocolate over the berries and ricotta. Serve immediately for the best texture.

Chef's Tip & Pairing

For an extra layer of flavor, you can lightly zest a lemon into the ricotta mixture before mixing. This crostini pairs beautifully with a chilled Moscato d'Asti or a rich, dark-roast coffee.

From the Tini Crostini Collection