Stunning Ricotta and Pear Crostini

We’re rounding out the vacation season and on the brink of ring within the new yr! Let’s do it with a simple, completely scrumptious appetizer you’ll wish to make time and again.

I shared these ricotta and pear crostini final yr and completely fell in love. They’re topped with savory prosciutto and a candy & salty nut and seed crunch combination that may have your tastebuds dancing. Add a bit of freshness with zippy arugula, and don’t neglect a drizzle of honey to high all of it off!

The group and I had been obsessive about this recipe once we examined it for the vacations final yr. The ricotta combination alone is so creamy and vivid, I extremely suggest making a double batch to place in your morning toast. In reality, let’s petition to start out consuming these crostini for breakfast as a result of they’re simply so rattling good.

I’ve included tremendous straightforward methods to customise these pear ricotta crostini so you possibly can actually go wild! Serve them up for Christmas, New Yr’s Eve, or only a enjoyable date evening on this season.

What you’ll have to make these ricotta pear crostini

These straightforward pear and ricotta crostini critically have an explosion of flavors and textures that you simply’ll fall in love with. Plus, they’re straightforward to customise! Right here’s what you’ll want:

• Bread: I like to recommend utilizing a French baguette as a result of it’s straightforward to high and toasts up properly. You’ll want a bit of olive oil for baking them.
• For the ricotta combination: you’ll combine entire milk ricotta with lemon juice, lemon zest, salt and pepper. Really easy and so scrumptious.
• Pears: be happy to slice pink or inexperienced pears for the highest.
• Prosciutto: I like the savory, salty ingredient that prosciutto provides to every crostini.
• Arugula: you’ll additionally add some arugula for freshness.
• For the nut crunch: we’re toasting up pistachios and pumpkin seeds with a bit of maple syrup and sea salt for a candy, salty and crunchy chunk.
• To high: I additionally prefer to drizzle with honey and high with a sprinkle of sea salt. YUM.

Simple methods to customise

This ricotta pear crostini is tremendous straightforward to customise to your style preferences!

• Swap your fruit: be happy to make use of sliced apples and even grapes.
• Select your cheese: this crostini would even be scrumptious with a melty cheese like brie, gruyere or fontina.
• Greens or no greens: I like the freshness that arugula provides to each chunk, however you possibly can omit it in case you don’t have any.

Trying to spice issues up?

Be at liberty so as to add a bit of warmth to those pear and ricotta crostini by sprinkling a bit of cayenne pepper in with the nut crunch combination, or by drizzling them with scorching honey! To make scorching honey you’ll merely combine 2 tablespoons of honey with 1/2 teaspoon of scorching sauce or a pinch of cayenne pepper.

Easy swaps for any weight loss program sort

In the event you’re feeding pals or household which have dietary restrictions, there are tremendous straightforward methods to accommodate:

• To make vegetarian: merely omit the prosciutto.
• To make gluten free: use your favourite gluten free baguette or loaf.
• To make nut free: omit the pistachios and simply use pumpkin seeds within the crunchy combination.

Pear and ricotta crostini in 4 straightforward steps

1. Toast your baguette. Place your baguette slices on a ready baking sheet, drizzle with olive oil, and bake them till they’re a bit of toasted on the perimeters.
2. Make the nut crunch. Subsequent, toast the pistachios and pumpkin seeds in a skillet till they’re barely golden and aromatic, then flip off the warmth and stir in maple syrup and sea salt. Set them on a plate or parchment paper to chill.
3. Combine the ricotta. Lastly, combine the ricotta with lemon juice and zest, salt and pepper.
4. Assemble & serve. Spoon a bit of ricotta combination onto every crostini, then high with prosciutto, a slice of pear, and a bit of little bit of the nut crunch combination. Drizzle with a bit of honey, add a couple of leaves of arugula, sprinkle with salt and pepper and serve!

Make them forward of time

I wouldn’t suggest totally making the ricotta and pear crostini forward of time, however you possibly can slice your baguette, combine collectively the ricotta combination, and make the nut crunch a day or two forward in order that they’re a breeze to assemble! Merely retailer the ricotta combination within the fridge till you’re able to assemble.

Storing ideas

These pear and ricotta crostini are finest when loved day-of, so in case you’re solely feeding a handful of individuals I’d suggest solely assembling ones that will probably be eaten. Be at liberty to retailer any leftover ricotta combination within the fridge to make extra crostini the subsequent day!

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Get all of our wonderful appetizer recipes right here!

I hope you like these ricotta and pear crostini! In the event you make them be sure you depart a remark and a score so I understand how you favored them. Get pleasure from, xo!

Ricotta and Pear Crostini with Salty Pumpkin Seed Pistachio Crunch

Beautiful ricotta and pear crostini with savory prosciutto, recent arugula and a salty pumpkin seed pistachio crunch combination. This straightforward appetizer is the right mixture of candy, savory, creamy and crunchy and is assured to impress company! High with honey and a sprinkle of sea salt for the final word taste combo.

Elements

• 1
  french baguette, lower diagonally into 1/2 inch slices
• Olive oil, for drizzling
• 8
  ounces
  entire milk ricotta
• ½
  lemon, juiced
• Zest from 1 lemon
• Freshly floor salt and pepper, to style
• 2
  ripe pink or inexperienced pears, thinly sliced
• 2
  ounces
  prosciutto, lower into 18-20 items and rolled
• 1
  cup
  arugula
• For the nut crunch combination:
• ¼
  cup
  shelled pistachios
• ¼
  cup
  uncooked pumpkin seeds
• ½
  tablespoon
  pure maple syrup
• Sea salt
• Honey, for drizzling
• Sea salt for sprinkle

Directions

1. Preheat the oven to 400 levels F. Place baguette slices on high of a big baking sheet and drizzle with a bit of little bit of olive oil. In the event you can’t match all of them, you’ll want to make use of two baking sheets. Bake for 7-10 minutes till crostini is considerably toasted alongside the perimeters.
2. Make your nut crunch combination: place pistachios and pumpkin seeds in a skillet over medium warmth. Toast for 3-5 minutes, stirring regularly till they flip barely golden brown and aromatic, then flip off warmth and instantly add in maple syrup and a pinch of sea salt. Stir for 30 extra seconds to coat, then switch to a plate or piece of parchment paper to chill for a couple of minutes. A few of the nuts will barely stick collectively however that is what we would like for the ‘nut crunch’. Enable to chill for five minutes.
3. In a medium bowl combine collectively the ricotta, lemon juice, lemon zest and salt and pepper. Add a few tablespoon of ricotta combination on high, then high with prosciutto, a sliced pear and a bit of little bit of the nut crunch combination. Drizzle with a tiny little bit of honey and add a couple of leaves of arugula on high. Sprinkle with freshly floor salt and pepper. Makes roughly 18-22 crostini.

Recipe Notes

See the complete put up for ideas, tips & methods to customise your crostini!

Diet

Servings: 22 servings

Serving dimension: 1 crostini

Energy: 77kcal

Fats: 3.1g

Saturated fats: 1.2g

Carbohydrates: 9.7g

Fiber: 1g

Sugar: 2g

Protein: 3.1g