Description
These Ricotta and Pear Crostini with Salty Pumpkin Seed Pistachio Crunch combine creamy ricotta and zesty lemon with sweet pear slices and savory prosciutto, all topped with a crunchy, salty nut mixture. Perfect as an elegant appetizer or sophisticated snack, the crostini are toasted to perfection and finished with a drizzle of honey and fresh arugula for a balanced burst of flavor and texture.
Ingredients
Scale
Crostini
- 1 French baguette, cut diagonally into 1/2 inch slices
- Olive oil, for drizzling
- 8 ounces whole milk ricotta
- ½ 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 and rolled
- 1 cup arugula
Nut Crunch Mixture
- ¼ cup shelled pistachios
- ¼ cup raw pumpkin seeds
- ½ tablespoon pure maple syrup
- Sea salt, a pinch
- Honey, for drizzling
- Sea salt, for sprinkling
Instructions
- Preheat and Toast Baguette: Preheat the oven to 400 degrees F. Place the baguette slices on a large baking sheet and drizzle lightly with olive oil. If all slices don’t fit on one sheet, use two baking sheets. Bake for 7-10 minutes until the crostini edges are lightly toasted and crisp.
- Prepare Nut Crunch Mixture: In a skillet over medium heat, toast the pistachios and pumpkin seeds for 3-5 minutes, stirring frequently until golden brown and fragrant. Immediately remove from heat and stir in the maple syrup and a pinch of sea salt, coating the nuts for 30 seconds. Transfer the mixture to a plate or parchment paper to cool and form a slightly sticky crunch. Let cool completely for about 5 minutes.
- Make Ricotta Mixture: In a medium bowl, combine the whole milk ricotta, lemon juice, lemon zest, and freshly ground salt and pepper to taste. Mix until smooth and creamy.
- Assemble Crostini: Spread approximately one tablespoon of the ricotta mixture onto each toasted baguette slice. Top with a piece of rolled prosciutto, a thin slice of pear, and a sprinkle of the nut crunch mixture. Drizzle lightly with honey, add a few arugula leaves on top, and finish with a sprinkle of sea salt and freshly ground black pepper. Serve immediately for best texture.
Notes
- Use ripe but firm pears to prevent sogginess on the crostini.
- For extra flavor, you can substitute lemon zest with orange zest.
- The nut crunch can be stored in an airtight container for up to 3 days.
- Adjust honey drizzling according to your preference for sweetness.
- These crostini are best served fresh to maintain crispiness.
Nutrition
- Serving Size: 1 crostini
- Calories: 120
- Sugar: 3g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg
