Rosewater Ricotta and Pistachio Crostini

This elegant crostini is a celebration of delicate flavors and vibrant colors, symbolizing the strength and grace of women. Creamy, rosewater-infused ricotta is spread over a crisp baguette slice and topped with the bright green crunch of pistachios and a hint of honey. The subtle floral notes and rich textures make this a sophisticated and memorable appetizer.

Cheese & Dairy

Ingredients

small baguette, sliced into 1/2-inch thick rounds
tablespoons olive oil
oz fresh whole milk ricotta cheese
teaspoon rosewater (food grade)
tablespoon honey, plus extra for drizzling
1/4 cup shelled pistachios, roughly chopped
Pinch of sea salt
Optional: Dried rose petals for garnish

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 until golden and crisp.
While the bread toasts, prepare the topping. In a small bowl, gently fold together the ricotta cheese, rosewater, 1 tablespoon of honey, and a pinch of sea salt until just combined. Do not overmix.
Once the crostini are cooled slightly, spread a generous layer of the rosewater ricotta mixture onto each slice.
Sprinkle the chopped pistachios evenly over the ricotta. Drizzle a small amount of extra honey over the top of each crostini and garnish with a few dried rose petals, if desired.
Serve immediately or at room temperature.

Chef's Tip & Pairing

For a perfect pairing, serve this crostini with a glass of chilled Prosecco or a dry Rosé. The light effervescence and bright acidity will beautifully complement the floral notes of the rosewater and the richness of the ricotta.

From the Tini Crostini Collection