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Add the ricotta, cream, honey, orange zest, black pepper and salt to a mini food processor. Blend on high for about 30 seconds until the mixture is thick and creamy. Transfer the mixture into a zip lock bag (or small icing bag).
Peel the persimmon. Slice the persimmon in ¼” thick round slices. Cut the rounds into quarters.
Pipe some of the ricotta onto a crostini. Top with a couple pieces of persimmon. Top with a few chopped pistachios. Drizzle with honey. Serve.