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
2Bartlett pear, thinly sliced
Salt and pepper
1/2 cup whipped ricotta (whip in blender for 2 minutes)
1small 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.