Wednesday, January 19, 2022
HomeHealthy FoodRicotta and Pear Crostini with Salty Pumpkin Seed Pistachio Crunch

Ricotta and Pear Crostini with Salty Pumpkin Seed Pistachio Crunch


Cookie week could also be over however we’re staying festive right here at AK. I’ve loads of cozy, festive recipes coming your manner excellent for rounding out the vacation season and ringing within the new yr! Let’s begin with a simple, completely scrumptious appetizer you’ll wish to make over and over.

These ricotta and pear crostini are topped with savory prosciutto and a candy & salty nut and seed crunch combination that can have your tastebuds dancing. Add somewhat freshness with zippy arugula, and don’t overlook a drizzle of honey to prime all of it off!

The group and I examined these final month and have been counting down the times to share them. The ricotta combination alone is so creamy and vibrant, I extremely advocate 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 simple methods to customise these pear ricotta crostini so you possibly can actually go wild! Serve them up for Christmas Eve, New Years Eve, or only a enjoyable date night time on this season.

ricotta and pear crostini with arugula and nut mixture on a platter

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 prime and toasts up properly. You’ll want somewhat 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 purple 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 somewhat maple syrup and sea salt for a candy, salty and crunchy chunk.
  • To prime: I additionally prefer to drizzle with honey and prime with a sprinkle of sea salt. YUM.

pear ricotta crostini with arugula on a platter

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 like the freshness that arugula provides to each chunk, however you possibly can omit it for those who don’t have any.

pear and ricotta crostini with nuts and prosciutto on a platter

Trying to spice issues up?

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

pear ricotta crostini with arugula and nut crunch mixture on a platter

Easy swaps for any food regimen sort

For those who’re feeding mates 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.

easy pear and ricotta crostini on a platter

Pear and ricotta crostini in 4 simple steps

  1. Toast your baguette. Place your baguette slices on a ready baking sheet, drizzle with olive oil, and bake them till they’re somewhat 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 somewhat ricotta combination onto every crostini, then prime with prosciutto, a slice of pear, and somewhat little bit of the nut crunch combination. Drizzle with somewhat honey, add a number of leaves of arugula, sprinkle with salt and pepper and serve!

Make them forward of time

I wouldn’t advocate 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.

ricotta and pear crostini with nuts and arugula on a platter

Storing suggestions

These pear and ricotta crostini are greatest when loved day-of, so for those who’re solely feeding a handful of individuals I’d advocate solely assembling ones that might be eaten. Be happy 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 superb appetizer recipes right here!

I hope you like these ricotta and pear crostini! For those who make them you should definitely go away a remark and a ranking so I understand how you favored them. Take pleasure in, 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 simple appetizer is the proper mixture of candy, savory, creamy and crunchy and is assured to impress visitors! Prime with honey and a sprinkle of sea salt for the final word taste combo.

  • 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 purple 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

  1. Preheat the oven to 400 levels F. Place baguette slices on prime of a giant baking sheet and drizzle with somewhat little bit of olive oil. For those who 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 incessantly 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. Among 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 prime, then prime with prosciutto, a sliced pear and somewhat little bit of the nut crunch combination. Drizzle with a tiny little bit of honey and add a number of leaves of arugula on prime. Sprinkle with freshly floor salt and pepper. Makes roughly 18-22 crostini.

Vitamin

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

Recipe by: Monique Volz // Bold Kitchen | Images by: Eat Love Eats

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