Ricotta and Pear Crostini with Salty Pumpkin Seed Pistachio Crunch
User Reviews
5
Ricotta and Pear Crostini with Salty Pumpkin Seed Pistachio Crunch
Description
Ricotta and Pear Crostini with Salty Pumpkin Seed Pistachio Crunch combines toasted baguette slices with a lemony ricotta spread, ripe pear slices, and delicate prosciutto rolls. The nut crunch topping, made by toasting pistachios and pumpkin seeds then coating them in maple syrup and sea salt, introduces a sticky, salty texture that complements the smoothness of the cheese and the sweetness of the fruit. Fresh arugula adds a peppery note, while a drizzle of honey rounds out the flavors. Each crostini is assembled with care to layer these contrasting yet harmonious components.
The baguette slices are toasted just until edges brown to ensure a sturdy base that remains crisp. The ricotta is blended with lemon juice and zest for brightness and seasoned simply with salt and black pepper. The prosciutto is cut and rolled for an elegant presentation, and the pear slices add a juicy freshness. This combination yields a balance of creaminess, sweetness, saltiness, and crunch in each bite.
These crostini work well as an appetizer, snack, or light party offering. The nut crunch can be made ahead and stored briefly, and the components assembled just before serving to maintain crisp textures and fresh flavors.
Ingredients
- 1 French baguette cut diagonally into 1/2 inch slices
- olive oil for drizzling
- 8 ounces ricotta cheese whole milk
- ½ lemon juiced
- lemon zest from 1
- salt freshly ground, to taste
- black pepper freshly ground, to taste
- 2 pear ripe red or green, thinly sliced
- 2 ounces prosciutto cut into 18-20 pieces and rolled
- 1 cup arugula
- For the nut crunch mixture:
- ¼ cup pistachios shelled
- ¼ cup pumpkin seeds raw
- ½ tablespoon pure maple syrup
- salt sea salt
- honey for drizzling
- sea salt for sprinkle
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.
Notes
- Prepare the nut crunch by toasting pistachios and pumpkin seeds carefully to avoid burning, then coat immediately with maple syrup and sea salt for the right texture.
- Use ripe but firm pears sliced thinly to keep texture without sogginess on the crostini.
- Drizzle honey sparingly as a final touch to enhance flavor without overwhelming the balance.
- Assemble crostini shortly before serving to keep the baguette crisp and fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 22servings
Amount Per Serving
Calories 77 kcal
% Daily Value*
| Serving | 1crostini | |
| Calories | 77cal | 4% |
| Carbohydrates | 9.7g | 3% |
| Protein | 3.1g | 6% |
| Fat | 3.1g | 5% |
| Saturated Fat | 1.2g | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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