Mango-Chili Suya Ricotta Crostini
A vibrant African-Italian fusion starter featuring sweet mango salsa with a suya-spiced kick layered over creamy ricotta on crispy crostini. This dish delivers a perfect balance of fresh fruit sweetness, mild heat, and rich creaminess—ideal for elegant party bites.
🛒Ingredients
- 11 baguette, sliced into 12 thin pieces
- 22 tablespoons olive oil
- 31 cup ricotta cheese
- 41 ripe mango, diced into small cubes
- 51/4 red onion, finely diced
- 61 small red chili, thinly sliced
- 71 teaspoon suya spice mix
- 81 tablespoon lime juice
- 91 teaspoon honey
- 102 tablespoons fresh cilantro, chopped
- 112 tablespoons roasted peanuts, crushed
- 12Salt to taste
👨🍳Instructions
Brush the baguette slices with olive oil and toast them in the oven at 180°C (350°F) for 8–10 minutes until golden and crisp.
💡Tip: Do not over-toast to keep a slight chew in the center.
In a bowl, combine diced mango, red onion, chili slices, suya spice, lime juice, honey, and a pinch of salt to create a fresh salsa.
💡Tip: Let the salsa sit for 5 minutes to blend flavors.
In a separate bowl, lightly season the ricotta with a pinch of salt and a drizzle of olive oil, then stir until smooth.
💡Tip: Whip the ricotta slightly for a lighter texture.
Spread a generous layer of ricotta onto each toasted crostini, then top with a spoonful of mango salsa.
💡Tip: Assemble just before serving to keep the bread crisp.
Finish with crushed peanuts and fresh cilantro, then arrange on a platter and serve immediately.
💡Tip: Add a light drizzle of honey or lime for extra brightness.
📊Nutritional Information
Approximately 180 calories per serving
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