If you’re in the mood for a sophisticated yet surprisingly simple appetizer, I can’t wait to share this **Ricotta and Pear Crostini with Salty Pumpkin Seed Pistachio Crunch Recipe** with you. It’s one of those dishes that feels fancy but comes together in a flash—perfect for impressing guests or treating yourself on a cozy night. When I first tried this combo, I was blown away by how the creamy ricotta, juicy pears, and that salty-sweet nut crunch danced on my taste buds. Trust me, you’re going to want to keep this recipe close!
Why You’ll Love This Recipe
- Perfect balance of flavors: Creamy ricotta meets juicy pears with a salty-sweet crunch from pumpkin seeds and pistachios.
- Easy to make: With simple steps and ingredients, you’ll have this elegant appetizer ready in under 30 minutes.
- Versatile and crowd-pleasing: Whether for a holiday party or a casual get-together, everyone will be asking for seconds.
- Impressive presentation: The vibrant colors and textures make it as delightful to look at as it is to eat.
Ingredients You’ll Need
The ingredients are fresh and straightforward, but they each bring something special to this recipe. When you pick up your pears, make sure they’re ripe but still firm—that perfect texture really makes a difference. And if you can get whole milk ricotta, it’s creamier and richer, which I absolutely love for this dish.
- French baguette: Slicing it diagonally creates larger crostini with more surface area for toppings.
- Olive oil: A good quality extra virgin oil adds flavor and helps get that perfect toasted crisp.
- Whole milk ricotta: Creamy and mild, it balances the pears and nuts beautifully.
- Lemon (juice and zest): Adds brightness and elevates the ricotta’s flavor.
- Salt and pepper: Essential for seasoning both the ricotta and the final assembly.
- Pears: Choose ripe yet firm red or green pears for sweet freshness and bite.
- Prosciutto: Thin slices bring a savory, salty contrast to the sweet pear and creamy ricotta.
- Arugula: Peppery greens add a subtle bite and fresh pop of color.
- Pistachios & pumpkin seeds: Toasted and mixed with maple syrup and sea salt for that addictive crunch.
- Pure maple syrup: For just the right touch of natural sweetness in the nut crunch.
- Honey: A light drizzle on top finishes with floral sweetness.
- Sea salt: Used both in the nut mix and sprinkled at the end for bursts of flavor.
Variations
I love making my own twists on the Ricotta and Pear Crostini with Salty Pumpkin Seed Pistachio Crunch Recipe to keep things fresh for different occasions. You can easily swap out ingredients depending on what you have on hand or dietary preferences.
- Nut-Free Variation: When I made this for a friend with nut allergies, I swapped the pistachios and pumpkin seeds for toasted sunflower seeds, and it still had that satisfying crunch.
- Vegan Twist: Use a plant-based ricotta and replace honey with maple syrup—still heavenly!
- Seasonal Fruit Swap: In the winter, I use thin slices of crisp apple instead of pears—equally delicious with the other flavors.
- Spicy Kick: For a bit of heat, sprinkle a pinch of chili flakes over the crostini—that little kick takes it up a notch!
How to Make Ricotta and Pear Crostini with Salty Pumpkin Seed Pistachio Crunch Recipe
Step 1: Toast the Baguette Slices to Perfection
Start by preheating your oven to 400°F. Slice your baguette on the diagonal into ½-inch pieces so you get a nice surface area for toppings. Arrange them on a baking sheet and drizzle lightly with olive oil—don’t drench them; just enough for a golden crunch. Pop them in for 7 to 10 minutes until the edges start to toast and turn slightly golden. Keep an eye on them so they don’t burn—this step is crucial for the base texture of your crostini.
Step 2: Make the Salty Pumpkin Seed Pistachio Crunch
While the bread is toasting, grab a skillet and toast the pistachios and pumpkin seeds over medium heat. Stir often and watch for that fragrant smell and golden color—about 3 to 5 minutes. Then turn off the heat and immediately stir in the maple syrup and a pinch of sea salt. This coating cools into a slightly sticky, crunchy deliciousness that you’ll sprinkle on top. Let it cool on parchment or a plate for about 5 minutes—if the nuts stick together, that’s perfect; it adds wonderful texture to the crostini.
Step 3: Whip Up the Lemon Ricotta Mix
Next, in a medium bowl, combine ricotta with fresh lemon juice, lemon zest, salt, and freshly ground pepper. Give it a good stir until everything is well blended and bright. This mixture adds creamy tanginess that balances those sweet pears and salty nuts beautifully. Taste it and adjust seasoning if needed—it should be lively but smooth.
Step 4: Assemble Your Crostini
Time to build your crostini! Start with a generous spoonful of the ricotta mixture on each toasted baguette slice. Add a piece or two of prosciutto, then top with a thin slice of pear. Sprinkle with your salty pumpkin seed pistachio crunch, drizzle just a bit of honey, and finish with a few fresh arugula leaves. Don’t forget a final pinch of salt and freshly ground pepper to make all the flavors pop. This assembly is where the magic happens—the textures and tastes come together perfectly.
Pro Tips for Making Ricotta and Pear Crostini with Salty Pumpkin Seed Pistachio Crunch Recipe
- Use ripe but firm pears: Soft pears get mushy on crostini, so pick them carefully for the perfect crunch and sweetness.
- Don’t over-toast the bread: Toast just until golden at the edges so the crostini stays crisp but not hard to bite through.
- Toast nuts gently and watch closely: They can go from toasted to burnt quickly; stirring often helps prevent bitterness.
- Add honey sparingly: A little drizzle complements the salty crunch without overpowering the delicate flavors.
How to Serve Ricotta and Pear Crostini with Salty Pumpkin Seed Pistachio Crunch Recipe
Garnishes
I like to keep garnishes simple to highlight the crostini’s beauty—extra arugula leaves give a fresh peppery note, and a light sprinkle of flaky sea salt adds a nice finishing touch that makes every bite pop. Sometimes I add a few microgreens for elegance if I’m serving to guests.
Side Dishes
These crostini pair wonderfully with a crisp white wine and a light salad—think baby greens with lemon vinaigrette or a simple beet salad. I’ve also enjoyed them alongside a hearty soup, like butternut squash or tomato bisque, making for a cozy and balanced meal.
Creative Ways to Present
For special occasions, I like arranging the crostini on a rustic wooden board with small bowls of extra ricotta and nut crunch so guests can customize if they want. You can also stack them smartly on tiered platters for a festive feel or add edible flowers for beautiful seasonal flair.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which can be rare!), keep the crostini toppings separate from toasted bread in airtight containers. Store the nut crunch and ricotta mixture in the fridge, and keep sliced pears wrapped tightly to prevent browning.
Freezing
I don’t recommend freezing this crostini fully assembled since the bread and toppings have very different textures that don’t freeze well together. However, you can prep and freeze the nut crunch separately in a sealed bag for use later.
Reheating
To enjoy leftovers, I toast the baguette slices again in the oven to refresh their crispness, then assemble fresh toppings. This keeps that delightful contrast between crunchy bread and creamy ricotta intact.
FAQs
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Can I use other types of cheese instead of ricotta?
Absolutely! While ricotta’s creamy and mild flavor works best for this recipe, you can substitute with mascarpone for a richer texture or even fresh goat cheese for tanginess. Just make sure the cheese spreads easily and complements the pears.
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What kind of pears work best for this crostini?
Firm yet ripe red or green pears are ideal. They should be juicy without being mushy so they hold their shape when sliced thin and add a slightly crisp texture alongside the creamy ricotta and crunchy nut topping.
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Can I prepare the nut crunch mixture ahead of time?
Yes! The salty pumpkin seed pistachio crunch can be made a day or two in advance. Store it in an airtight container at room temperature to keep it fresh and crunchy until you’re ready to assemble your crostini.
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Is this recipe suitable for gluten-free diets?
You can make this recipe gluten-free by swapping the baguette for gluten-free bread or crackers that toast well. The rest of the ingredients are naturally gluten-free, so just keep an eye on the bread choice.
Final Thoughts
This Ricotta and Pear Crostini with Salty Pumpkin Seed Pistachio Crunch Recipe has become one of my favorite go-to recipes when I want to wow without fuss. The combination of creamy, sweet, salty, and crunchy is so satisfying that my family literally goes crazy for it every time. I hope you enjoy making and sharing this as much as I do—once you try it, I have a feeling it’ll become a staple in your entertaining arsenal too!
Print
Ricotta and Pear Crostini with Salty Pumpkin Seed Pistachio Crunch Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 18–22 crostini 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Description
These Ricotta and Pear Crostini with Salty Pumpkin Seed Pistachio Crunch are an elegant and delicious appetizer perfect for entertaining. Crispy toasted baguette slices are topped with a creamy lemon-infused ricotta spread, ripe pear slices, salty prosciutto, and a crunchy, maple-glazed nut mixture featuring pistachios and pumpkin seeds. Finished with a drizzle of honey and peppery arugula, these crostini balance sweet, salty, and savory flavors in every bite.
Ingredients
Bread Base
- 1 French baguette, cut diagonally into 1/2 inch slices
- Olive oil, for drizzling
Ricotta Mixture
- 8 ounces whole milk ricotta
- ½ lemon, juiced
- Zest from 1 lemon
- Freshly ground salt and pepper, to taste
Toppings
- 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
Finishing Touches
- Honey, for drizzling
- Sea salt, for sprinkling
Instructions
- Preheat and toast the baguette slices: Preheat your oven to 400°F (200°C). Arrange the baguette slices on a large baking sheet in a single layer and lightly drizzle them with olive oil. If necessary, use two sheets to avoid overcrowding. Bake for 7 to 10 minutes until the crostini are toasted and slightly golden along the edges.
- Prepare the nut crunch mixture: While the bread is baking, place the pistachios and pumpkin seeds in a skillet over medium heat. Toast them for 3 to 5 minutes, stirring frequently until slightly golden and fragrant. Remove from heat and immediately stir in the maple syrup and a pinch of sea salt for about 30 seconds to coat the nuts evenly. Transfer the mixture onto parchment paper or a plate and let it cool for about 5 minutes. The nuts will stick together slightly, forming the desired crunchy clusters.
- Mix the ricotta spread: In a medium bowl, combine the whole milk ricotta, lemon juice, lemon zest, and freshly ground salt and pepper. Stir gently until smooth and well blended.
- Assemble the crostini: Spread about 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 small amount of the salty nut crunch mixture. Drizzle each crostini lightly with honey, add a few arugula leaves, and finish with a sprinkle of sea salt and freshly ground black pepper.
- Serve and enjoy: Arrange the crostini on a serving platter and serve immediately to enjoy the contrast of textures and flavors at their best. Makes approximately 18-22 crostini.
Notes
- Use ripe pears that are firm but juicy for the best texture and flavor.
- Adjust the amount of honey and sea salt to your taste for sweetness and saltiness balance.
- The nut crunch mixture can be made ahead and stored in an airtight container for a day or two but is best fresh.
- Substitute arugula with baby spinach or watercress if preferred.
- For a vegan version, replace ricotta with a plant-based ricotta alternative and omit prosciutto.
Nutrition
- Serving Size: 1 crostini
- Calories: 120
- Sugar: 3g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg
