Food

Honey Roasted Pear & Ricotta Crostini: A creamy, sweet starter course that sets the right note

This bite is the perfect amount of fancy without being remotely fussy.

This bite is the perfect amount of fancy without being remotely fussy

You could just as easily put these crostinis out at your fancy cocktail party, or at the start of your casual Sunday dinner with friends. Roasted pears and rosemary spooned onto ricotta crostini are special, to be sure, but then again, these are just delicious cheesy toasts you eat with your hands.

See how this recipe fits into a five-part vegetarian dinner party menu here!

Honey Roasted Pear & Ricotta Crostini

Ingredients

  • 1 baguette
  • 2 cloves garlic
  • 2 cups ricotta
  • 1 tsp salt
  • 1 tsp pepper
  • 6 tbsp honey, divided
  • 1 tbsp butter
  • 1 tbsp fresh rosemary
  • 2 bosc pears, thinly sliced (¼ cm)
  • 1 tbsp fresh lemon juice
  • Sea salt, to garnish

Preparation

Preheat oven to 350F degrees. Slice the baguette on a bias into 16 half-inch slices and arrange on a baking sheet. Transfer to the oven to toast for 4 minutes before flipping and toasting the second side for another 4 minutes. Remove from the oven and allow to cool for a minute or two. Rub a fresh clove of garlic on one side of each crostini and set aside.

In a medium bowl, combine the ricotta, salt, pepper and 3 tablespoons of honey.

Heat a large frying pan over medium-high heat. Add the butter, rosemary and thinly sliced pears and sauté for 2-3 minutes until the pears begin to soften. Drizzle over the remaining 3 tablespoons of honey and continue to sauté until the pears start to look caramelized and golden. Add the lemon juice and toss. Turn the heat off.

To build the crostini start by topping each piece of toasted baguette with generous dollop of the seasoned ricotta. Top with a few slices of honey roasted pear and garnish with a piece of the sautéed rosemary and a pinch of sea salt.

Servings: Makes 16 crostini

Comments

To encourage thoughtful and respectful conversations, first and last names will appear with each submission to CBC/Radio-Canada's online communities (except in children and youth-oriented communities). Pseudonyms will no longer be permitted.

By submitting a comment, you accept that CBC has the right to reproduce and publish that comment in whole or in part, in any manner CBC chooses. Please note that CBC does not endorse the opinions expressed in comments. Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.