Great news! I am not sharing an apple recipe today. Shocking, right?
Well, I am sharing a pear one.
A pear and prosciutto crostini in fact.
Look, it’s fall and these are my favorite fall fruits this year so all the things I am making include them. Sorry not sorry.
Don’t worry. Winter is coming.
That’s a Game of Thrones reference right? I never watched that show but I am pretty much the only person on Earth that hasn’t seen it so I know that one.
Anyway, back to the crostini because that is really why you are here.
This crostini is so simple to make but looks FANCY. That’s kind of my thing if you haven’t noticed. It has a few steps, like making the crostini and prosciutto crisps, but I promise it’s not complicated. Or you can totally do those things earlier in the day and then just assemble. Or just buy crostini from the store. No shame in that game either!
So back to the flavor, because that’s what’s most important. The pear and prosciutto are the perfect combination of salty and sweet and the honey drizzle just pushes it over the edge. I also LOVE the combination of creamy ricotta on a crispy crostini – it’s just so satisfying. So whether you just want to up your entertaining game or you are already planning your holiday meals – I’ve got you covered with this easy appetizer!
Pear and Prosciutto Crostini
- 1 baguette
- 2 ounces prosciutto, thinly sliced
- 1 cup ricotta cheese
- 2 pears, sliced 1/4 inch thick
- 1/4 teaspoon black pepper
- 1/4 teaspoon kosher salt
- honey, for drizzling
- flaky sea salt (optional - but recommended!)
To make crostinis: Preheat oven to 450*
Slice baugette into 1/2 inch slices. The number of crostini will vary based on the size of your baguette but mine typically makes between 20-25 slices.
Lightly drizzle or brush each slice with olive oil and bake for about 6-8 minutes or until slices are toasted and golden brown. Remove and set aside to cool. Turn off oven.
Make the prosciutto crisps: Once crostini and oven have cooled down, place prosciutto slices flat on a parchment lined baking sheet and put in cold oven. Set oven to 375* and bake for 10-15 minutes or until the prosciutto starts to crisp. Timing will vary based on the thickness of the prosciutto slices. You will know it's done when the color darkens and the edges start to roll up. Remove from oven and let cool completely on baking sheet. The prosciutto will continue to crisp as it cools. Once cool, break prosciutto slices into large crisps similar in size to your crostini and set aside.
In a medium bowl, whisk together the ricotta, salt and black pepper until ricotta is smooth and creamy. Spoon or pipe ricotta onto each crostini - I like to pipe mine on like frosting using a ziploc bag with the corner snipped off.
Arrange pear slices on top of the ricotta and then top with a prosciutto crisp. Drizzle honey over the top of each crostini and serve immediately. If desired, I highly recommend adding a tiny pinch of flaky sea salt just to finish it.