Peachy Mango Madness Savory Ricotta Crostini with Honey-Lime Arugula

Peachy Mango Madness Savory Ricotta Crostini with Honey-Lime Arugula

A bright, no-bake appetizer that highlights the sweet-tropical charm of Peachy Mango Madness balanced with tangy ricotta, peppery arugula, and a honey-lime finish. Fast to assemble and perfect for entertaining, each crostini is a pretty bite with layered textures and contrasting flavors.

Ingredients

• 1 small baguette, about 10 ounces, sliced on the diagonal into 12 slices
• 2 tablespoons olive oil, plus extra for brushing
• 8 ounces whole-milk ricotta
• 1 tablespoon lemon juice
• 1/4 teaspoon salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons Peachy Mango Madness (Coo Moo Jams)
• 2 cups baby arugula, roughly chopped if large
• 1 teaspoon honey
• 1/2 teaspoon lime zest and 1 tablespoon fresh lime juice
• 2 tablespoons toasted sliced almonds or chopped pistachios for crunch
• Optional: flaky sea salt and a few microgreens or basil leaves for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Arrange the baguette slices on a baking sheet. Lightly brush each slice with olive oil and sprinkle a pinch of salt over them. Toast in the oven until golden and crisp, about 8 to 10 minutes. Remove and let cool slightly.
2. Meanwhile, make the ricotta spread. In a medium bowl combine the ricotta, 1 tablespoon lemon juice, 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir until smooth and slightly whipped. Taste and adjust seasoning.
3. Toss the arugula. In a small bowl whisk together honey, lime juice, lime zest, and a pinch of salt. Toss this dressing with the baby arugula until evenly coated. The honey-lime dressing should be just enough to slightly wilt and shine the arugula without making it soggy.
4. Assemble the crostini. Spread about 1 generous tablespoon of the ricotta mixture onto each toasted baguette slice, leaving a small border so the ricotta stays neat.
5. Add the Peachy Mango Madness. Spoon about 1/2 to 1 teaspoon of Peachy Mango Madness on top of the ricotta on each crostini. The jam adds a glossy sweet-tropical pop that pairs beautifully with the cheese.
6. Top with arugula and crunch. Pile a small tuft of the honey-lime arugula over the jam on each crostini. Scatter toasted almonds or pistachios over the top for texture.
7. Finish and serve. If desired, sprinkle a few flakes of sea salt and garnish with microgreens or a tiny basil leaf for color. Arrange on a serving platter and serve immediately so the crostini stay crisp.

Notes

• Make-ahead: Toast the baguette slices up to a day ahead and store in an airtight container. Keep ricotta mixture refrigerated and assemble right before serving.
• Variation: Swap ricotta for labneh or goat cheese for a tangier flavor. Add a sliver of prosciutto to each crostini for a non-vegetarian option.
• Portions: Makes about 12 crostini, serves 6 as an appetizer or 4 as a light lunch.