Toasted Coconut Almond Dream Crostini

A delightful sweet crostini that captures the essence of a classic coconut macaroon. Crispy toasted baguette slices are topped with a creamy, lightly sweetened almond ricotta and finished with a sprinkle of golden, toasted coconut flakes. This bite-sized dessert is a perfect blend of crunchy, creamy, and sweet.

Sweet & Dessert

Ingredients

small baguette, sliced into 1/2-inch thick rounds
tablespoons melted unsalted butter
oz fresh ricotta cheese
tablespoons powdered sugar
1/2 teaspoon almond extract
1/4 cup shredded sweetened coconut
tablespoon sliced almonds, toasted

Method

Preheat oven to 350°F (175°C). Brush baguette slices with melted butter and toast for 8 minutes
minutes until golden and crisp.
While the crostini toast, mix the ricotta cheese, powdered sugar, and almond extract in a small bowl until smooth and creamy.
In a separate dry pan, toast the shredded coconut over medium
low heat until lightly golden brown, about 3
minutes, stirring constantly to prevent burning.
Once the crostini are cool, spread a generous layer of the almond ricotta mixture on each slice.
Garnish immediately with the toasted coconut and a few toasted sliced almonds.

Chef's Tip & Pairing

For an extra layer of flavor, drizzle a tiny bit of high-quality honey over the finished crostini just before serving. Pair this sweet treat with a chilled Moscato d'Asti, whose light effervescence and sweet peach notes will complement the coconut and almond.

From the Tini Crostini Collection