Peachy Mango Madness Savory Crostini with Whipped Ricotta and Chili-Lime Pistachios

Peachy Mango Madness Savory Crostini with Whipped Ricotta and Chili-Lime Pistachios

A bright, shareable appetizer that pairs the sweet-tropical Peachy Mango Madness jam with creamy whipped ricotta, crunchy chili-lime pistachios, and fresh basil. Quick to assemble and visually vivid, these crostini are perfect for parties or a light starter.

Ingredients

• 1 baguette, sliced on the diagonal into 20 slices (about 1/2 inch thick)
• 3 tablespoons olive oil, plus more for drizzling
• 8 ounces whole-milk ricotta
• 2 tablespoons mascarpone or cream cheese (optional for extra creaminess)
• 1 tablespoon honey
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon flaky sea salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/3 cup Peachy Mango Madness jam (use the product linked below for best flavor)
• 1/3 cup shelled pistachios
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon chili powder (adjust to taste)
• 1/2 teaspoon lime zest
• 1/2 teaspoon lime juice
• Fresh basil leaves, about 12 small leaves, torn
• Microgreens or baby arugula for garnish, optional

Instructions

1. Preheat the oven to 375F. Arrange baguette slices on a baking sheet. Brush lightly on both sides with 3 tablespoons olive oil and sprinkle a little sea salt. Toast in the oven for 8 to 10 minutes until golden and crisp, flipping halfway through. Remove and let cool slightly.
2. While the bread toasts, make the whipped ricotta. In a food processor or with a hand mixer, combine ricotta, mascarpone (if using), honey, lemon zest, lemon juice, 1/2 teaspoon sea salt, and black pepper. Blend until very smooth and slightly airy, about 45 seconds to 1 minute. Taste and adjust salt or lemon as needed.
3. Make the chili-lime pistachios. Roughly chop the pistachios and transfer to a small bowl. Stir in smoked paprika, chili powder, lime zest, and lime juice. Toss to coat. If you prefer extra crunch, toast the chopped pistachios in a dry skillet over medium heat for 2 to 3 minutes, stirring, until fragrant. Let cool.
4. To assemble crostini: Spread a generous tablespoon of whipped ricotta across each toasted baguette slice, leaving a small border. Spoon 1/2 teaspoon to 1 teaspoon of Peachy Mango Madness on top of the ricotta, gently spreading so the jam creates a glossy layer but does not fully cover the ricotta.
5. Sprinkle each crostini with a pinch of the chili-lime pistachios, then top with a torn basil leaf and a few microgreens or baby arugula if using. Finish with a light drizzle of olive oil and a tiny pinch of flaky sea salt for contrast.
6. Arrange on a serving platter and serve immediately. These crostini are best enjoyed the same day they are assembled so the bread stays crisp.

Notes

• Creative use of the product: Peachy Mango Madness serves as a bright, fruity counterpoint to the savory whipped ricotta and zesty pistachios. Its tropical sweetness balances the chili-lime heat and lemony ricotta for a layered bite.
• Make ahead: Whip the ricotta and prepare the pistachios up to 2 days ahead. Store separately in airtight containers. Toast bread just before serving or toast ahead and keep in a single layer so it stays crisp.
• Variations: Swap pistachios for toasted almonds or pepitas. Add a thin slice of prosciutto for a non-vegetarian option.

Peachy Mango Madness product: https://coomoojams.com/product/peachy-mango-madness/