These are great little appetizers that are simple to make and will quickly be eaten at your next gathering. It takes very little effort to make a batch of pear and ricotta crostini, and they have just the right amount of sweetness. Keep in mind that crostini will get soggy over time and they should be eaten within an hour for the best results.
Pear and Ricotta Crostini
Pear and Ricotta Crostini Recipe
A luxurious Pear and Ricotta Crostini recipe which pairs toasted bread with a decadent pear and ricotta topping.
US Customary Metric
1 loaf French Bread, with sesame seeds 4 Pears, peeled, cored, and halved 1 ¼ cup Ricotta Cheese ½ tablespoon Honey ¼ teaspoon Cinnamon, ground ⅛ teaspoon Sea Salt, finely ground ¼ cup Walnuts, chopped and toasted
Preheat the oven to 400 degrees Fahrenheit. Use a bread knife to cut the bread into 12 equal slices. Line two baking trays with parchment paper. Place the halved pears in a bowl, then toss them in the honey, cinnamon, and salt. Spread the fruit in a single layer on one of the baking trays.
Bake for 12 minutes, until soft and slightly golden brown
Meanwhile, use a bread knife to slice the bread into 12 individual crostini. Place them on the second prepared tray and bake them for 8 minutes (same oven temperature). Allow the pears to cool just enough to handle, then thinly slice them. Spread a layer of ricotta cheese on the toast, then top with some pears. Garnish with the toasted walnuts and a touch of honey on top if desired. Serve immediately and enjoy.
You can use whatever type of crusty bread you prefer to make this recipe.
Feel free to garnish your pear and ricotta crostini with a bit of lemon zest to cut through the rich flavors of this appetizer.
Calories: 187 kcal | Carbohydrates: 28 g | Protein: 7 g | Fat: 6 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 1 g | Cholesterol: 13 mg | Sodium: 247 mg | Potassium: 130 mg | Fiber: 2 g | Sugar: 9 g | Vitamin A: 126 IU | Vitamin C: 2 mg | Calcium: 77 mg | Iron: 2 mg
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