Roasted Pear & Ricotta Crostini
Designer Drink: Spiced Cranberry Orange Margaritas
October 26, 2020
Cheese Board Assembly
November 5, 2020
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
Ingredients
- 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)
Instructions
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Preheat oven to 200 degrees.
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Thinly slice the pear, leaving the skin on (each pear about 3-4 slices each side), discarding the center, stem and seeds.
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Prepare a baking sheet with parchment paper. Lay each pear on the sheet. Drizzle with honey, and lightly salt and pepper each pear slice.
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Sprinkle with thyme. Bake for 15 minutes.
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In the meantime, cut the crusty bread into slices and toast
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Spread the ricotta on each piece.
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Remove the pears from the oven and lay each slice on one piece of toast.
- Drizzle with a little more honey, thyme and pepper.
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Place the crostini on a plate and serve.
