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
Scale
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
