Ricotta & Pear Crostini
This recipe, adapted from Ambitious Kitchen, has something for everyone - it's sweet, salty, creamy and crunchy — perfect for an appetizer get-together — nutritious, really tasty and with a very appealing presentation. Include a bit of prosciutto - or not. Experiment with a different fruit - apples or peaches, for example, and a different cheese, such as a tangy blue cheese.
The details below can be adapted to suit any size crowd. Taste the ricotta mix to make sure it has enough salt — it's key to bringing out the dynamics in the maple syrup and the nuts. The arugula is optional, but adds a perfect peppery note - a nice topping to a perfect treat. I've reversed the layering of the ingredients, which makes it easier to hold and eat.
Try these, too: Squash Toasts with Ricotta, Cider Vinegar and Maple Syrup, Mediterranean Baked Feta or Haloumi with Tomatoes.
Time: 30 minutes
Serves: 18 - 22
Ingredients
1 - 2 French baguettes (depending on their length), cut diagonally into 1/2 inch slices
Olive oil, for drizzling
8 ounces whole milk ricotta
1/2 lemon, juiced
Zest from 1 lemon
Freshly ground salt and pepper, to taste
2 ripe red or green pears, thinly sliced
2 ounces prosciutto, cut into 18-20 pieces or shredded (optional)
1 cup arugula (optional)
For the nut crunch mixture:
1/4 cup shelled pistachios or other nut, chopped
1/4 cup raw pumpkin seeds (optional)
1/2 tablespoon pure maple syrup
Sea salt
1 - 2 teaspoons liquid honey, for drizzling
Sea salt for sprinkle
Method
Preheat the oven to 400 degrees F. Place the baguette slices on top of a large baking sheet and lightly baste both sides with olive oil. If you can’t fit them all, you’ll need to use two baking sheets. Bake for 7-10 minutes, turning once, until crostini is somewhat toasted along the edges.
Make your nut crunch mixture: place the pistachios and pumpkin seeds in a skillet over medium heat. Toast for 3-5 minutes, stirring frequently until they turn slightly golden brown and fragrant.
Turn off the heat and immediately add in the maple syrup and a pinch of sea salt. Stir for 30 more seconds to coat, then transfer to a plate or piece of parchment paper to cool for a few minutes. Some of the nuts will slightly stick together but that's okay. Allow to cool for 5 minutes.
In a medium bowl mix together the ricotta, lemon juice, lemon zest and salt and pepper. Taste the mixture to make sure it has the right balance of flavours.
Layer the slice of fruit on the crostini, followed by the proscutto (if using), the about about a tablespoon or more of ricotta mixture on top, and a little bit of the nut crunch mixture.
Sprinkle with freshly ground salt and pepper, as needed. Drizzle with a tiny bit of honey and add a leaf or two of arugula on top.
This recipe, adapted from Ambitious Kitchen, has something for everyone - it's sweet, salty, creamy and crunchy — perfect for an appetizer get-together — nutritious, really tasty and with a very appealing presentation. Include a bit of prosciutto - or not. Experiment with a different fruit - apples or peaches, for example, and a different cheese, such as a tangy blue cheese.
The details below can be adapted to suit any size crowd. Taste the ricotta mix to make sure it has enough salt — it's key to bringing out the dynamics in the maple syrup and the nuts. The arugula is optional, but adds a perfect peppery note - a nice topping to a perfect treat. I've reversed the layering of the ingredients, which makes it easier to hold and eat.
Try these, too: Squash Toasts with Ricotta, Cider Vinegar and Maple Syrup, Mediterranean Baked Feta or Haloumi with Tomatoes.
Time: 30 minutes
Serves: 18 - 22
Ingredients
1 - 2 French baguettes (depending on their length), cut diagonally into 1/2 inch slices
Olive oil, for drizzling
8 ounces whole milk ricotta
1/2 lemon, juiced
Zest from 1 lemon
Freshly ground salt and pepper, to taste
2 ripe red or green pears, thinly sliced
2 ounces prosciutto, cut into 18-20 pieces or shredded (optional)
1 cup arugula (optional)
For the nut crunch mixture:
1/4 cup shelled pistachios or other nut, chopped
1/4 cup raw pumpkin seeds (optional)
1/2 tablespoon pure maple syrup
Sea salt
1 - 2 teaspoons liquid honey, for drizzling
Sea salt for sprinkle
Method
Preheat the oven to 400 degrees F. Place the baguette slices on top of a large baking sheet and lightly baste both sides with olive oil. If you can’t fit them all, you’ll need to use two baking sheets. Bake for 7-10 minutes, turning once, until crostini is somewhat toasted along the edges.
Make your nut crunch mixture: place the pistachios and pumpkin seeds in a skillet over medium heat. Toast for 3-5 minutes, stirring frequently until they turn slightly golden brown and fragrant.
Turn off the heat and immediately add in the maple syrup and a pinch of sea salt. Stir for 30 more seconds to coat, then transfer to a plate or piece of parchment paper to cool for a few minutes. Some of the nuts will slightly stick together but that's okay. Allow to cool for 5 minutes.
In a medium bowl mix together the ricotta, lemon juice, lemon zest and salt and pepper. Taste the mixture to make sure it has the right balance of flavours.
Layer the slice of fruit on the crostini, followed by the proscutto (if using), the about about a tablespoon or more of ricotta mixture on top, and a little bit of the nut crunch mixture.
Sprinkle with freshly ground salt and pepper, as needed. Drizzle with a tiny bit of honey and add a leaf or two of arugula on top.