These crostini are as beautiful as they are flavourful. Creamy whipped ricotta is brightened with citrus zest and honey, then piped onto crisp crostini and topped with sweet slices of fuyu persimmon, crunchy pistachios, and a final drizzle of honey. If you’re looking for a fall or winter appetizer that feels both elegant and easy, this is it.

Why You’ll Love This Recipe

• Eye-catching presentation with minimal effort
• Naturally sweet, salty, and creamy all at once
• A unique crostini topping that highlights seasonal fruit
• Comes together in under 15 minutes

Ingredients You’ll Need

1 ½ cups ricotta cheese

3 tablespoons heavy cream

2 teaspoons liquid honey, plus more for garnish

1 teaspoon orange zest

½ teaspoon freshly ground black pepper

¼ teaspoon salt

1–2 fuyu persimmons

⅓ cup plain pistachios, roughly chopped

18 crostini (see our Basic Crostini Recipe)

How to Make Whipped Ricotta Crostini with Persimmons

1. Add the ricotta, cream, honey, orange zest, black pepper, and salt to a mini food processor.
2. Blend on high for about 30 seconds until smooth, thick, and creamy.
3. Transfer the whipped ricotta to a zip-top bag or piping bag.
4. Peel the persimmons and slice into ¼-inch thick rounds. Cut each round into quarters.
5. Pipe or dollop whipped ricotta onto each crostini.
6. Top with a couple pieces of persimmon and a few chopped pistachios.
7. Finish with a light drizzle of honey and serve immediately.

Tips for Best Results

• Use fuyu persimmons: These are firm and sweet—perfect for slicing and serving raw.
• Toast the pistachios: Lightly toasting brings out their flavour even more.
• Don’t overblend the ricotta: You want it creamy, not runny.
• Serve fresh: Assemble just before serving so the crostini stay crisp.

Orange-Honey Scented Whipped Ricotta with Persimmons

Print Recipe

• Author: Andrea Buckett on The Good Stuff
• Yield: Makes 18 crostini

Ingredients

1 1/2 cups ricotta cheese

3 tablespoons heavy cream

2 teaspoons liquid honey + more for garnish

1 teaspoon orange zest

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

1-2 fuyu persimmons

1/3 cup plain pistachios, roughly chopped

18 crostini

Instructions

1. Add the ricotta, cream, honey, orange zest, black pepper and salt to a mini food processor. Blend on high for about 30 seconds until the mixture is thick and creamy. Transfer the mixture into a zip lock bag (or small icing bag).

2. Peel the persimmon. Slice the persimmon in ¼” thick round slices. Cut the rounds into quarters.

3. Pipe some of the ricotta onto a crostini. Top with a couple pieces of persimmon. Top with a few chopped pistachios. Drizzle with honey. Serve