Ricotta and Pear Crostini with Salty Pumpkin Seed Pistachio Crunch
Total Time
30 minutes
Prep Time
20 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(7)
Ingredients
22 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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Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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