Crostinis à la Zespri Gold

Slice the ciabatta diagonally into ½-inch thick pieces, then arrange them on a baking sheet and toast in a 375°F (190°C) oven for 5–7 minutes until golden and crisp.

While the ciabatta toasts, peel and cube the papaya, then peel and halve the lychees, removing any pits.

Peel the Zespri Gold kiwis and slice them into thin rounds or bite-sized pieces.

Place the papaya, lychees, and kiwi into a bowl and drizzle with lemon juice and maple syrup, then gently toss to combine.

Spoon a generous layer of buttermilk cottage cheese onto each warm toasted ciabatta slice, spreading it evenly to create a smooth base.

Top each crostini with the macerated fruit mixture, distributing the fruit and any syrup evenly across all pieces.

Serve immediately while the bread is still warm and the fruit is fresh, arranging the crostinis on a platter.