There's no strict recipe for Stef Ferrari's seasonal fruit crostini with ricotta

Like so many preparations in this cookbook, “Stuzzichini,” and in Italian food in general, it’s almost impossible to call this a recipe. Instead, it’s an act of trust: You must trust that whatever fruit you choose for this crostini will pair perfectly with fresh ricotta, good-quality honey, and your

What to Cook

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What is the story about?

Like so many preparations in this cookbook, “Stuzzichini,” and in Italian food in general, it’s almost impossible to call this a recipe. Instead, it’s an act of trust: You must trust that whatever fruit you choose for this crostini will pair perfectly with fresh ricotta, good-quality honey, and your choice of crunchy bits and/or herbs and/or spices, as long as it’s done with intention and care.

You must trust nature, and your intuition.

Some of my favorite

seasonal fruits to use include rotund red cherries, juicy figs, buttery pears, and tart peaches, but keep an eye out at the market and an open mind, and I have faith the formula will always deliver.

I use the following as a good starting point per slice: 1 to 2 tablespoons ricotta, 2 teaspoons honey, ¼ cup fruit.

Crostini di Frutta di Stagione, Ricotta, & Miele (Crostini with Seasonal Fruit, Ricotta and Honey)

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Ingredients

Baguette, sliced on a bias

Extra-virgin olive oil

Whole-milk ricotta

Seasonal fruit (cherries, pears, peaches, apples, figs, oranges) cleaned and pitted, cut to your preference

Honey

Nuts, fresh-cracked black pepper, fresh herbs, grated citrus zest, prosciutto (optional)

Directions

Brush the baguette slices with oil and toast on a sheet pan in a 375 F (190 C) oven for 10 to 12 minutes. Allow to cool completely.

Spread the ricotta evenly across the slices. Arrange the fruit on each slice and drizzle with honey. Add any optional toppings and serve.

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Stef Ferrari is the author of “Stuzzichini,” and is a three-time Emmy-winning, James Beard Award-nominated producer on the PBS docuseries “The Migrant Kitchen.”