We’re rounding out the vacation season and on the brink of ring within the new 12 months! Let’s do it with a straightforward, completely scrumptious appetizer you’ll need to make again and again.
I shared these ricotta and pear crostini final 12 months and completely fell in love. They’re topped with savory prosciutto and a candy & salty nut and seed crunch combination that can have your tastebuds dancing. Add slightly freshness with zippy arugula, and don’t neglect a drizzle of honey to high all of it off!
The workforce and I had been obsessive about this recipe once we examined it for the vacations final 12 months. The ricotta combination alone is so creamy and shiny, I extremely suggest making a double batch to place in your morning toast. Actually, let’s petition to begin consuming these crostini for breakfast as a result of they’re simply so rattling good.
I’ve included tremendous simple methods to customise these pear ricotta crostini so you may 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 simple pear and ricotta crostini severely have an explosion of flavors and textures that you simply’ll fall in love with. Plus, they’re simple to customise! Right here’s what you’ll want:
- Bread: I like to recommend utilizing a French baguette as a result of it’s simple to high and toasts up properly. You’ll want slightly 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 crimson or inexperienced pears for the highest.
- Prosciutto: I really 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 slightly 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 simple 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 really like the freshness that arugula provides to each chunk, however you may omit it in the event you don’t have any.
Seeking to spice issues up?
Be at liberty so as to add slightly warmth to those pear and ricotta crostini by sprinkling slightly 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-reduction plan sort
In case you’re feeding pals or household which have dietary restrictions, there are tremendous simple 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 simple steps
- Toast your baguette. Place your baguette slices on a ready baking sheet, drizzle with olive oil, and bake them till they’re slightly toasted on the sides.
- 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.
- Combine the ricotta. Lastly, combine the ricotta with lemon juice and zest, salt and pepper.
- Assemble & serve. Spoon slightly ricotta combination onto every crostini, then high with prosciutto, a slice of pear, and slightly little bit of the nut crunch combination. Drizzle with slightly honey, add just a few leaves of arugula, sprinkle with salt and pepper and serve!
Make them forward of time
I wouldn’t suggest absolutely making the ricotta and pear crostini forward of time, however you may 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 greatest when loved day-of, so in the event you’re solely feeding a handful of individuals I’d suggest solely assembling ones that might be eaten. Be at liberty to retailer any leftover ricotta combination within the fridge to make extra crostini the following day!
Extra enjoyable appetizers to attempt
Get all of our wonderful appetizer recipes right here!
I hope you like these ricotta and pear crostini! In case you make them remember to depart a remark and a score so I understand how you appreciated them. Get pleasure from, xo!
Ricotta and Pear Crostini with Salty Pumpkin Seed Pistachio Crunch
Attractive ricotta and pear crostini with savory prosciutto, recent arugula and a salty pumpkin seed pistachio crunch combination. This simple appetizer is the proper mixture of candy, savory, creamy and crunchy and is assured to impress company! High with honey and a sprinkle of sea salt for the last word taste combo.
Components
-
1
french baguette, reduce 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 crimson or inexperienced pears, thinly sliced -
2
ounces
prosciutto, reduce 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
-
Preheat the oven to 400 levels F. Place baguette slices on high of a big baking sheet and drizzle with slightly little bit of olive oil. In case 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 sides.
-
Make your nut crunch combination: place pistachios and pumpkin seeds in a skillet over medium warmth. Toast for 3-5 minutes, stirring continuously 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.
-
In a medium bowl combine collectively the ricotta, lemon juice, lemon zest and salt and pepper. Add a couple of tablespoon of ricotta combination on high, then high with prosciutto, a sliced pear and slightly little bit of the nut crunch combination. Drizzle with a tiny little bit of honey and add just a few 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 measurement: 1 crostini
Energy: 77kcal
Fats: 3.1g
Saturated fats: 1.2g
Carbohydrates: 9.7g
Fiber: 1g
Sugar: 2g
Protein: 3.1g
Recipe by: Monique Volz // Bold Kitchen | Pictures by: Eat Love Eats
This put up was initially printed on December thirteenth, 2021, and republished on December twenty second, 2022.
