Roasted Pear & Ricotta Crostini

Designer Drink: Spiced Cranberry Orange Margaritas
October 26, 2020
Cheese Board Assembly
November 5, 2020

Roasted Pear & Ricotta Crostini

I make crostinis year round because they are an easy and versatile appetizer that work with a variety of in-season fruit or vegetables. Slice and toast your bread, top with a spreadable cheese, and top with roasted fruit or vegetables. Drizzle with honey or a balsamic reduction, sprinkle with a fresh herb, and you have yourself a decadent appetizer or snack. Even my boys love these. Here are a few combos to try:

Apricots and Ricotta

Cherries and Blue Cheese

Tomatoes, Goat Cheese, and Basil

Pear, Ricotta, and Thyme (see recipe below)

Pea, Ricotta and Mint


  • 2 Bartlett pear, thinly sliced
  • 2 Tbsp. honey
  • 1 Tbsp. fresh thyme
  • Salt and pepper
  • 1/2 cup whipped ricotta (whip in blender for 2 minutes)
  • 1 small loaf crusty bread, or baguette of choice (I used sourdough to fit the pear slices)


  • Preheat oven to 200 degrees.
  • Thinly slice the pear, leaving the skin on (each pear about 3-4 slices each side), discarding the center, stem and seeds.
  • Prepare a baking sheet with parchment paper. Lay each pear on the sheet. Drizzle with honey, and lightly salt and pepper each pear slice.
  • Sprinkle with thyme. Bake for 15 minutes.
  • In the meantime, cut the crusty bread into slices and toast
  • Spread the ricotta on each piece.
  • Remove the pears from the oven and lay each slice on one piece of toast.
  • Drizzle with a little more honey, thyme and pepper.
  • Place the crostini on a plate and serve.

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