Whipped Ricotta, Citrus & Pistachio Crostini

Ingredients

• 1 baguette, sliced
• 2 tablespoons extra-virgin olive oil
• 1 cup whole-milk ricotta
• 2 tablespoons mascarpone
• 1 teaspoon lemon zest
• 1 orange, segmented and chopped
• ¼ cup roasted pistachios, chopped
• 2 tablespoons Paul’s Blood Orange Balsamic
• Flaky salt and black pepper

Method

1. Heat the oven to 400°F. Brush the baguette slices with olive oil and bake until crisp and lightly golden.
2. Whip the ricotta, mascarpone, lemon zest, a pinch of salt and black pepper until smooth.
3. Spread the ricotta over the warm crostini. Top with orange and pistachios.
4. Finish with Paul’s Blood Orange Balsamic and a small pinch of flaky salt.