Cookie week may be over but we’re staying festive here at AK. I have plenty of cozy, festive recipes coming your way perfect for rounding out the holiday season and ringing in the new year! Let’s start with an easy, absolutely delicious appetizer you’ll want to make over and over again.
These ricotta and pear crostini are topped with savory prosciutto and a sweet & salty nut and seed crunch mixture that will have your tastebuds dancing. Add a little freshness with zippy arugula, and don’t forget a drizzle of honey to top it all off!
The team and I tested these last month and have been counting down the days to share them. The ricotta mixture alone is so creamy and bright, I highly recommend making a double batch to put on your morning toast. In fact, let’s petition to start eating these crostini for breakfast because they’re just so damn good.
I’ve included super easy ways to customize these pear ricotta crostini so you can really go wild! Serve them up for Christmas Eve, New Years Eve, or just a fun date night in this season.
What you’ll need to make these ricotta pear crostini
These easy pear and ricotta crostini seriously have an explosion of flavors and textures that you’ll fall in love with. Plus, they’re easy to customize! Here’s what you’ll need:
- Bread: I recommend using a French baguette because it’s easy to top and toasts up nicely. You’ll need a little olive oil for baking them.
- For the ricotta mixture: you’ll mix whole milk ricotta with lemon juice, lemon zest, salt and pepper. So easy and so delicious.
- Pears: feel free to slice red or green pears for the top.
- Prosciutto: I love the savory, salty element that prosciutto adds to each crostini.
- Arugula: you’ll also add some arugula for freshness.
- For the nut crunch: we’re toasting up pistachios and pumpkin seeds with a little maple syrup and sea salt for a sweet, salty and crunchy bite.
- To top: I also like to drizzle with honey and top with a sprinkle of sea salt. YUM.
Easy ways to customize
This ricotta pear crostini is super easy to customize to your taste preferences!
- Swap your fruit: feel free to use sliced apples or even grapes.
- Choose your cheese: this crostini would also be delicious with a melty cheese like brie, gruyere or fontina.
- Greens or no greens: I love the freshness that arugula adds to every bite, but you can omit it if you don’t have any.
Looking to spice things up?
Feel free to add a little heat to these pear and ricotta crostini by sprinkling a little cayenne pepper in with the nut crunch mixture, or by drizzling them with hot honey! To make hot honey you’ll simply mix 2 tablespoons of honey with 1/2 teaspoon of hot sauce or a pinch of cayenne pepper.
Simple swaps for any diet type
If you’re feeding friends or family that have dietary restrictions, there are super easy ways to accommodate:
- To make vegetarian: simply omit the prosciutto.
- To make gluten free: use your favorite gluten free baguette or loaf.
- To make nut free: omit the pistachios and just use pumpkin seeds in the crunchy mixture.
Pear and ricotta crostini in 4 easy steps
- Toast your baguette. Place your baguette slices on a prepared baking sheet, drizzle with olive oil, and bake them until they’re a little toasted on the edges.
- Make the nut crunch. Next, toast the pistachios and pumpkin seeds in a skillet until they’re slightly golden and fragrant, then turn off the heat and stir in maple syrup and sea salt. Set them on a plate or parchment paper to cool.
- Mix the ricotta. Finally, mix the ricotta with lemon juice and zest, salt and pepper.
- Assemble & serve. Spoon a little ricotta mixture onto each crostini, then top with prosciutto, a slice of pear, and a little bit of the nut crunch mixture. Drizzle with a little honey, add a few leaves of arugula, sprinkle with salt and pepper and serve!
Make them ahead of time
I wouldn’t recommend fully making the ricotta and pear crostini ahead of time, but you can slice your baguette, mix together the ricotta mixture, and make the nut crunch a day or two ahead so that they’re a breeze to assemble! Simply store the ricotta mixture in the refrigerator until you’re ready to assemble.
These pear and ricotta crostini are best when enjoyed day-of, so if you’re only feeding a handful of people I’d recommend only assembling ones that will be eaten. Feel free to store any leftover ricotta mixture in the refrigerator to make more crostini the next day!
More fun appetizers to try
Get all of our amazing appetizer recipes here!
I hope you love these ricotta and pear crostini! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Ricotta and Pear Crostini with Salty Pumpkin Seed Pistachio Crunch
Gorgeous ricotta and pear crostini with savory prosciutto, fresh arugula and a salty pumpkin seed pistachio crunch mixture. This easy appetizer is the perfect mix of sweet, savory, creamy and crunchy and is guaranteed to impress guests! Top with honey and a sprinkle of sea salt for the ultimate flavor combo.
french baguette, cut diagonally into 1/2 inch slices
- Olive oil, for drizzling
whole milk ricotta
- Zest from 1 lemon
- Freshly ground salt and pepper, to taste
ripe red or green pears, thinly sliced
prosciutto, cut into 18-20 pieces and rolled
- For the nut crunch mixture:
raw pumpkin seeds
pure maple syrup
- Sea salt
- Honey, for drizzling
- Sea salt for sprinkle
Preheat the oven to 400 degrees F. Place baguette slices on top of a large baking sheet and drizzle with a little bit of olive oil. If you can’t fit them all, you’ll need to use two baking sheets. Bake for 7-10 minutes until crostini is somewhat toasted along the edges.
Make your nut crunch mixture: place pistachios and pumpkin seeds in a skillet over medium heat. Toast for 3-5 minutes, stirring frequently until they turn slightly golden brown and fragrant, then turn off heat and immediately add in maple syrup and a pinch of sea salt. Stir for 30 more seconds to coat, then transfer to a plate or piece of parchment paper to cool for a few minutes. Some of the nuts will slightly stick together but this is what we want for the ‘nut crunch’. Allow to cool for 5 minutes.
In a medium bowl mix together the ricotta, lemon juice, lemon zest and salt and pepper. Add about a tablespoon of ricotta mixture on top, then top with prosciutto, a sliced pear and a little bit of the nut crunch mixture. Drizzle with a tiny bit of honey and add a few leaves of arugula on top. Sprinkle with freshly ground salt and pepper. Makes approximately 18-22 crostini.
Servings: 22 servings
Serving size: 1 crostini
Saturated fat: 1.2g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats