Welcome back to The Aperitivo Series! 🍹🍹 We’ve teamed up with the lovely @HannahMaiEats to show you how to bring the perfect Crostini with Pistacchio Ricotta to the table ahead of National Prosecco Day! Ingredients - 1 fresh baguette - 1/2 courgette - 1 corn on the cob, cooked - Small bunch of basil, finely chopped - 1 lemon - 250g ricotta -35g shelled pistacchios - Few tablespoons of good quality extra virgin oil of your choice 1. Place the pistacchios in a food processor, blend until you have a fine crumb then add in the ricotta. Blend again for a few more seconds and then pop it in the fridge until you're ready to use it later. 2. Salsa time. Finely dice the courgette. Char the corn on an open flame hob, then cut off all that lovely corn. 4. Mix the courgette, corn, basil, salt, pepper, lemon juice and a splash of the oil. Set aside. 5. Slice the baguette into 1cm thick rounds and place in a hot pan with a little oil until nice and golden. 6. Time to build your crostinis. Get a good spoon of the pistacchio ricotta and spread it on each crostini. Top with the salsa and enjoy! . Tag @AperolSpritzUK so that we can see your Aperitivo recipes!