Ricotta and Pear Crostini with Nutty Crunch
A beautiful appetizer that balances creamy ricotta, sweet pear, and a savory salty nut crunch.
easy.enzo81.xyzThese crostini are a favorite in my house because they look so fancy but come together in just a few minutes. The contrast between the fresh pear and the salty prosciutto makes every bite interesting and satisfying for any guest.
My top tip for this recipe is to use the best quality ricotta you can find. If it looks a little watery, just strain it through a fine mesh sieve for ten minutes before you spread it onto your toast.
Ingredients
- 1 baguette, sliced into thin rounds
- 1 cup whole milk ricotta cheese
- 2 ripe pears, thinly sliced
- 4 slices prosciutto, torn into smaller pieces
- 1 cup fresh arugula
- 2 tablespoons pumpkin seeds
- 2 tablespoons pistachios, chopped
- 2 tablespoons honey
- 1 pinch sea salt
- 1 tablespoon olive oil
6Instructions
- 1
Toast your baguette slices in the oven at 375 degrees until they are golden brown.
- 2
In a small pan over medium heat, lightly toast the pumpkin seeds and pistachios with a tiny drizzle of olive oil until they are fragrant.
- 3
Spread a generous tablespoon of ricotta onto each toasted baguette slice.
- 4
Top each slice with a few pieces of pear, a piece of prosciutto, and a small handful of fresh arugula.
- 5
Sprinkle the warm pumpkin seed and pistachio mixture over the top.
- 6
Finish with a light drizzle of honey and a tiny pinch of sea salt before serving.
Tips
Store the components separately if you are prepping ahead of time so the bread does not get soggy. If you have leftovers, they make a wonderful light lunch the next day.
Made this recipe? Let us know how it went.
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