Honey Ricotta & Berry Crostini

This crostini is the sweet pairing that makes a mimosa bar feel like it was thought through rather than assembled. The whipped ricotta — strained overnight, then beaten with cream and vanilla until properly airy — is a completely different ingredient from what comes out of the tub. The berries add color and acid. The honey ties the sweetness of both the crostini and the champagne's dosage together.

It works as a passed appetizer or a light dessert course. Either way, these go fast.

Ingredients (makes 24 crostini): - 1 sourdough or French baguette, sliced thin (24 slices) - 2 tablespoons extra virgin olive oil for brushing

Whipped Ricotta: - 14 ⅛ oz whole-milk ricotta, strained overnight through a fine sieve - 2 tablespoons heavy cream - 1 tablespoon honey - Zest of 1 lemon - 1 teaspoon vanilla bean paste - Pinch of salt

Topping: - 8 ⅞ oz mixed fresh berries (strawberries sliced, blueberries, raspberries) - 2 tablespoons good wildflower or orange blossom honey - Fresh mint leaves, finely chiffonaded - Extra lemon zest for finishing

Crostini: Brush baguette slices with olive oil. Bake at 400°F for 8–10 minutes until deeply golden. Cool completely — they must be completely crisp.

Whipped Ricotta: In a food processor or with a hand mixer, beat the strained ricotta with cream, honey, lemon zest, vanilla, and salt for 2–3 minutes until very smooth, light, and airy. It should be spreadable and slightly fluffy. Taste and adjust honey and salt. Transfer to a piping bag or bowl.

Assembly: Pipe or spoon a generous heap of whipped ricotta onto each crostino. Arrange 4–5 berries on top of the ricotta — vary the colors. Drizzle a thin thread of honey over each crostino. Finish with a pinch of mint chiffonade and a twist of lemon zest.

The Mimosa Pairing: The sweet ricotta and berries pair exceptionally with classic orange mimosas, strawberry mimosas, peach bellini mimosas, and raspberry rosé mimosas. The honey connects the sweetness of the juice with the champagne's finish.

Make-Ahead: Crostini (3 days, stored airtight); whipped ricotta (2 days, refrigerated). Assemble no more than 20 minutes before serving to prevent the ricotta from softening the bread.

Pro Tips: Straining the ricotta overnight through cheesecloth or a fine sieve is essential — it removes the excess whey that makes supermarket ricotta watery and bland, leaving a dense, creamy, almost cream-cheese-like texture. The result is dramatically better than using ricotta straight from the tub.