Orange-Honey Scented Whipped Ricotta with Persimmons

Ingredients

• 1 ½ cups ricotta cheese
• 3 tablespoons heavy cream
• 2 teaspoons liquid honey + 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

Directions

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 (recipe here). Top with a couple pieces of persimmon. Top with a few chopped pistachios. Drizzle with honey. Serve