Ricotta and Pear Crostini with Salty Pumpkin Seed Pistachio Crunch Recipe

If you’ve been searching for a snack or appetizer that’s fancy enough to impress yet simple enough to whip up any day, then you’re going to adore this Ricotta and Pear Crostini with Salty Pumpkin Seed Pistachio Crunch Recipe. I absolutely love how the creamy ricotta pairs with juicy pears, while that salty, crunchy nut topping adds the perfect punch of texture and flavor. Trust me, once you try it, you’ll want to make this for every gathering (or just for yourself!).

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Ingredients You’ll Need

The beauty of this Ricotta and Pear Crostini with Salty Pumpkin Seed Pistachio Crunch Recipe is in its fresh and seasonal components. Every ingredient has a role, but I especially recommend looking for ripe pears with a good balance of sweetness and firmness.

• French baguette: Choose a fresh, crusty baguette—it toasts up perfectly crispy and holds the toppings well.
• Olive oil: Use good quality extra virgin olive oil for drizzling; it adds flavor and helps those crostinis toast evenly.
• Whole milk ricotta: Creamy and smooth ricotta adds that luscious base; avoid grainy ricotta for best results.
• Lemon (juice and zest): Adds brightness and a subtle zing that balances the richness of ricotta.
• Salt and pepper: Freshly ground black pepper and sea salt enhance every bite.
• Pears: I love using ripe red or green pears thinly sliced—choose fruits that aren’t too mushy.
• Prosciutto: Rolled and cut into bite-sized pieces, it brings a salty, savory contrast.
• Arugula: Peppery arugula leaves add freshness and a little crunch in every bite.
• Shelled pistachios: Toast them lightly for a nutty flavor that shines in the crunch.
• Raw pumpkin seeds: These pair beautifully with pistachios, adding texture and a subtle earthiness.
• Pure maple syrup: A touch of sweetness to coat the nut mixture and bring everything together.
• Honey: A tiny drizzle on top of each crostini adds natural sweetness to finish them off.
• Sea salt: For sprinkling over the nut crunch to balance the sweeter notes.

Variations

This recipe is one of those dishes where you can easily switch things up depending on what you have on hand or your taste preferences—it’s all about balancing sweet, salty, and creamy in your own style.

• Cheese Swap: Sometimes I swap whole milk ricotta for whipped goat cheese for a tangier creamy base; it changes the flavor but keeps that smooth texture I love.
• Nut Crunch Alternatives: If pistachios or pumpkin seeds aren’t your thing, toasted almonds or walnuts with a sprinkle of smoked sea salt make a great substitute.
• Fruit Variations: While pears are my go-to, sliced apples or figs work beautifully in autumn or winter when pears aren’t in season.
• Veggie Boost: Adding a few thin cucumber ribbons or microgreens can add freshness and color, making your crostini really pop for guests.

How to Make Ricotta and Pear Crostini with Salty Pumpkin Seed Pistachio Crunch Recipe

Step 1: Toast the Baguette Slices to Crispy Perfection

Start by preheating your oven to 400°F (200°C). Arrange the baguette slices diagonally on a baking sheet for maximum surface area and drizzle them lightly with olive oil. If they don’t fit on one sheet, use two—crowding will just steam them instead of toasting. Bake for about 7-10 minutes, keeping an eye on them so they get golden edges but don’t burn. I love that the warm, crispy crostini provide the perfect crunchy base for all our toppings to shine.

Step 2: Craft the Salty Pumpkin Seed Pistachio Crunch

This step totally elevates the dish. Place the pistachios and pumpkin seeds in a dry skillet over medium heat. Toast them for 3-5 minutes, stirring frequently so they don’t burn—watch for that nutty aroma and a light golden color. Right when you turn off the heat, stir in the maple syrup and a pinch of sea salt. This gives you that sweet-salty glaze that binds the nuts into little clusters. TIP: Transfer them promptly onto parchment paper so they don’t keep cooking or getting soggy. Let them cool for at least 5 minutes. This crunch is hands-down my favorite part—it adds texture and flavor that keeps your taste buds guessing.

Step 3: Whip Up the Lemon-Ricotta Mixture

In a medium bowl, combine ricotta with fresh lemon juice, lemon zest, and a bit of salt and pepper. I like to mix this just until smooth and creamy, making sure the lemon brightens up the rich cheese. This mixture is the luscious glue that holds everything together and keeps the flavors fresh and vibrant.

Step 4: Assemble Your Crostini Masterpiece

Now for the fun part! Spread about a tablespoon of your ricotta mixture onto each toasted baguette slice. Then add a piece of prosciutto—rolling it before placing makes neat little bundles that look fancy but are easy to pop in your mouth. Top that with a thin slice of pear and a sprinkle of the nut crunch. Drizzle with a touch of honey for a subtle sweetness and crown each crostini with a few arugula leaves for some peppery freshness. Finish with a tiny pinch of sea salt and freshly ground black pepper. Repeat until your tray is full—it’s a guaranteed crowd-pleaser.

How to Serve Ricotta and Pear Crostini with Salty Pumpkin Seed Pistachio Crunch Recipe

Garnishes

I usually finish these crostini with a light drizzle of honey and a sprinkle of flaky sea salt. Sometimes I add a few fresh thyme leaves or microgreens for an extra pop of color and aroma. These subtle touches elevate the flavor and presentation without overwhelming the star toppings.

Side Dishes

This crostini pairs wonderfully with a crisp white wine or sparkling beverage. For sides, I love a fresh arugula salad with lemon vinaigrette or a bowl of roasted root vegetables in the fall. The lightness of the crostinis complements heartier side dishes beautifully.

Creative Ways to Present

For special occasions, I’ve arranged these crostinis on a large wooden board surrounded by small bowls of extra ricotta, honey, and nut mix so guests can customize their bites. Layering fresh edible flowers or sliced figs around the platter adds an elegant touch and festive feel that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (though I bet you won’t!), store the crostini components separately. Keep toasted baguette slices airtight to maintain crispness. Ricotta mixture, nut crunch, and sliced pears should be refrigerated but kept apart to prevent sogginess.

Freezing

This recipe doesn’t freeze well once assembled because the bread will lose its texture and pears can get mushy. However, you can freeze the nut crunch separately in an airtight container for up to 2 months, then toast it lightly before use.

Reheating

If you want to enjoy leftovers, re-toast the baguette slices quickly in the oven at 350°F for about 5 minutes before adding fresh ricotta, pear slices, and nut crunch. This refreshes the crunchiness and keeps the crostini tasting freshly made.

FAQs

Final Thoughts

I remember the first time I made this Ricotta and Pear Crostini with Salty Pumpkin Seed Pistachio Crunch Recipe for a weekend get-together—everyone was asking for seconds and the recipe! It’s one of those dishes that looks impressive but comes together easily, making you look like a total kitchen star without stress. Whether you’re hosting a party or just craving something fresh and satisfying, I can’t recommend this enough. Give it a try—you’ll love the mix of creamy, sweet, savory, and crunchy all in one bite!

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