St. Nicholas's Candied Nut Crostini

This festive crostini combines the creamy lightness of whipped ricotta with the satisfying crunch of sweet, candied pecans. A bright finish of fresh orange zest cuts through the richness, creating a perfect holiday appetizer. The blend of textures and winter flavors makes it an ideal treat for a December gathering.

Cheese & Dairy

Ingredients

baguette, sliced into 1/2-inch thick rounds
tablespoons olive oil
cup whole milk ricotta cheese
tablespoon honey, plus extra for drizzling
1/2 cup pecan halves
tablespoons brown sugar
tablespoon water
1/2 teaspoon ground cinnamon
Zest of 1 small orange
Pinch of sea salt

Method

Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and toast for 8 minutes
minutes until golden and crisp. Set aside to cool.\n
Prepare the candied pecans: In a small saucepan, combine brown sugar, water, and cinnamon. Bring to a simmer, then add pecans. Stir until the liquid is absorbed and the nuts are coated. Spread on parchment paper to cool and harden.\n
In a bowl, whip the ricotta cheese with 1 tablespoon of honey and a pinch of sea salt until light and fluffy.\n
To assemble, spread a generous layer of the whipped ricotta onto each crostini. Top with 2
candied pecans and a sprinkle of fresh orange zest.\n
Drizzle lightly with extra honey just before serving.

Chef's Tip & Pairing

Pair this sweet and savory bite with a slightly chilled, off-dry white wine like a German Riesling or a Moscato d'Asti, as their acidity and sweetness will complement the candied nuts and citrus.

From the Tini Crostini Collection