There’s no strict recipe for seasonal fruit crostini with ricotta

Like so many preparations in this cookbook, “Stuzzichini,” and in Italian food in general, it’s almost impossible to call this a recipe. Instead, it’s an act of trust: You must trust that whatever fruit you choose for this crostini will pair perfectly with fresh ricotta, good-quality honey, and your choice of crunchy bits and/or herbs and/or spices, as long as it’s done with intention and care.