YIELD: Makes approx. 18 pieces


For Bruschetta:

1/2 stick – butter, melted

2 T – honey

1 loaf – French bread, sliced approx. 3/4″ thick

For Honey Orange Ricotta:

8 oz. – whole milk ricotta cheese, strained with layers of paper towels in a colander

1/4 cup – honey

zest of 1 orange, reserve the rest of the orange for for juice to toss with the fruit

1/4 tsp. – cinnamon

For Fruit:

1 cup – pineapple, diced

1/2 cup – grapes, cut in halves

1 T – fresh orange juice

1 T – honey

1/2 cup – roasted pistachios, chopped for garnish


Preheat oven to 300°F.

Stir the melted butter and 2 T honey together and lightly brush each side of the bread slices. Place on a sheet pan and bake for 16 minutes or until golden brown and crunchy, turning halfway through, remove and let cool.

Mix together the Honey Orange Ricotta ingredients until well combined and refrigerate.

Toss the pineapple and grapes with 1 T each orange juice and honey.

Spoon approx. 1 T of the Honey Orange Ricotta onto each bruschetta slice and top with some of the fruit. Sprinkle the pistachios over the bruschetta, drizzle with honey and serve.


You can use whatever fruit is in season, get creative! Any leftover Honey Orange Ricotta can be served alongside the bruschetta or used for toast the following morning!

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