Ricotta and Pear Crostini with Salty Pumpkin Seed Pistachio Crunch

Name: Ricotta and Pear Crostini with Salty Pumpkin Seed Pistachio Crunch
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 22 servings
Ingredients: 1 french baguette, cut diagonally into 1/2 inch slices; Olive oil, for drizzling; 8 ounces whole milk ricotta; ½ lemon, juiced; Zest from 1 lemon; Freshly ground salt and pepper, to taste; 2 ripe red or green pears, thinly sliced; 2 ounces prosciutto, cut into 18-20 pieces and rolled; 1 cup arugula; For the nut crunch mixture:; ¼ cup shelled pistachios; ¼ cup raw pumpkin seeds; ½ tablespoon pure maple syrup; sea salt; honey, for drizzling; Sea salt for sprinkle

User Reviews

5.0

24 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
22 servings
Calories
77 kcal
Course
Appetizer, Snacks
Cuisine
American

Ricotta and Pear Crostini with Salty Pumpkin Seed Pistachio Crunch

Stella Guerrero

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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.

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Ingredients

Servings

1 french baguette, cut diagonally into 1/2 inch slices
Olive oil, for drizzling
8 ounces whole milk ricotta
½ lemon, juiced
Zest from 1 lemon
Freshly ground salt and pepper, to taste
2 ripe red or green pears, thinly sliced
2 ounces prosciutto, cut into 18-20 pieces and rolled
1 cup arugula
For the nut crunch mixture:
¼ cup shelled pistachios
¼ cup raw pumpkin seeds
½ tablespoon pure maple syrup
sea salt
honey, for drizzling
Sea salt for sprinkle

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Instructions

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.