Ricotta Pear Crostini Salty has quickly become my go-to appetizer for entertaining, ever since I stumbled upon a similar dish at a charming Italian cafe. I remember the first bite vividly: the crunch of the baguette, the creamy ricotta, the sweet pear, and that unexpected salty kick. It was a revelation! Now, I love recreating that magic at home, especially with this particular recipe for Salty Ricotta Pear Crostini, which adds an incredible pumpkin seed pistachio crunch. This easy gourmet pear ricotta crostini appetizer is packed with so many delightful textures and flavors, making it an absolute crowd-pleaser. Let’s get cooking!

Why You’ll Love This Ricotta Pear Crostini Salty

I know you’ll adore this recipe for several reasons:

Unforgettable Flavor: The combination of creamy ricotta, sweet pear, and that savory, crunchy topping creates a truly unique and delicious experience. It’s a perfect balance of sweet and salty.
Quick & Easy Prep: With only 20 minutes of prep time, you can whip up this elegant appetizer without stress, making it ideal for last-minute gatherings.
Impressive Presentation: These crostini look gourmet, making them a fantastic Pear Ricotta Crostini appetizer that will wow your guests with minimal effort.
Versatile for Any Occasion: Whether it’s a casual get-together or a more formal dinner party, this dish fits right in.
Satisfyingly Savory: The prosciutto and salty nut crunch give this a wonderful Savory Ricotta Pear Crostini profile that keeps you coming back for more.
Customizable: Easily adjust the toppings and cheeses to suit your preferences or dietary needs.

Ingredients for Ricotta Pear Crostini Salty

Gathering the right Ricotta Pear Crostini ingredients is key to this delicious appetizer. Here’s what you’ll need for this perfectly balanced bite:

1 French baguette – sliced diagonally into 1/2-inch pieces for optimal toasting surface.
Olive oil – for drizzling on the baguette, giving it a golden crisp.
8 ounces whole milk ricotta – this provides the creamy, rich base for our crostini.
½ lemon, juiced – adds a bright, zesty counterpoint to the richness.
Zest from 1 lemon – enhances the citrus notes without adding extra liquid.
Freshly ground salt and pepper – to taste, for seasoning the ricotta mixture.
2 ripe red or green pears – thinly sliced; choose firm but ripe pears for the best texture.
2 ounces prosciutto – cut into 18-20 pieces and rolled; its salty, savory flavor is essential.
1 cup arugula – for a fresh, peppery finish.
¼ cup shelled pistachios – part of our irresistible salty crunch.
¼ cup raw pumpkin seeds – also contributing to the crunchy topping.
½ tablespoon pure maple syrup – to lightly glaze the nuts.
Sea salt – a pinch for the nut mixture and an additional sprinkle for finishing.
Honey – for drizzling, adding a touch of natural sweetness.

How to Make Ricotta Pear Crostini Salty

Making this delicious appetizer is surprisingly straightforward, and I’ll guide you through each step to ensure perfect results. You’ll soon see how to make Ricotta Pear Crostini that’s both elegant and incredibly flavorful.

Step 1: Begin by preheating your oven to 400°F (200°C). Arrange your baguette slices on a large baking sheet, ensuring they have a little space between them. Drizzle them lightly with olive oil. If you have a lot of slices, use two baking sheets to avoid overcrowding, which can lead to soggy crostini instead of crispy ones. Bake for 7-10 minutes, keeping a close eye on them until the edges are lightly golden and the bread is crisp. You want a nice crunch for your Ricotta Pear Crostini Salty base.
Step 2: While your baguette toasts, prepare the star of our crunch: the salty nut mixture. In a dry skillet over medium heat, toast the shelled pistachios and raw pumpkin seeds. Stir them frequently for 3-5 minutes until they’re golden brown and wonderfully fragrant. This step brings out their nutty aroma. Immediately remove the skillet from the heat, then stir in the maple syrup and a pinch of sea salt, coating the nuts evenly for about 30 seconds. Transfer this sticky, glistening mixture to a plate or parchment paper to cool completely. It will form a delightful, slightly sticky crunch as it cools, perfect for your Salty Ricotta Pear Crostini.
Step 3: Now, let’s prepare the creamy ricotta base. In a medium-sized bowl, combine the whole milk ricotta, the fresh lemon juice, and the bright lemon zest. Season generously with freshly ground salt and pepper to your personal taste. Mix everything until it’s beautifully smooth and creamy. This is the heart of your crostini, providing a lovely contrast to the crisp baguette and sweet pear.

Irresistible Ricotta Pear Crostini Salty: 20-Min Bliss - Ricotta Pear Crostini Salty - main visual representation

Step 4: Once all your components are ready, it’s time to assemble these gorgeous bites. Spread approximately one tablespoon of the creamy ricotta mixture onto each perfectly toasted baguette slice. Top this with a piece of rolled prosciutto, a delicate, thin slice of pear, and a generous sprinkle of your cooled nut crunch mixture. A little tip for how to make Ricotta Pear Crostini truly shine: don’t skimp on the crunch!
Step 5: Finish each crostini with a light drizzle of honey, adding a touch of natural sweetness that complements the salty elements. Place a few fresh arugula leaves on top for a peppery bite and a pop of color. Finally, give them a last sprinkle of sea salt and freshly ground black pepper. Serve immediately to enjoy the best texture and flavor of your incredible Ricotta Pear Crostini Salty.

Pro Tips for the Best Ricotta Pear Crostini Salty

I’ve made these Ricotta Pear Crostini Salty countless times, and I’ve picked up a few tricks along the way that will guarantee yours are absolutely perfect every time. These expert tips will elevate your appetizer and make it truly unforgettable.

Always use fresh, high-quality whole milk ricotta. It makes a significant difference in the creaminess and flavor of your base.
Don’t over-toast your baguette slices; a light golden crisp is all you need. Burnt bread can overpower the delicate flavors.
Ensure your pears are ripe but still firm. Overly soft pears can make the crostini soggy, while under-ripe ones lack sweetness.
Let the nut crunch cool completely before adding it. This ensures it stays crisp and doesn’t melt into the ricotta.
Assemble the crostini just before serving to maintain the perfect balance of crisp bread and creamy topping.

What’s the secret to perfect Savory Ricotta Pear Crostini?

The real secret to the Best Ricotta Pear Crostini lies in the balance of textures and flavors. My chef-level technique is to lightly toast the nuts with maple syrup and sea salt. This creates a sweet and salty crunch that perfectly complements the creamy ricotta and fresh pear, making each bite an explosion of taste.

Can I make Ricotta Pear Crostini for parties ahead of time?

You can definitely prep components of your Ricotta Pear Crostini Salty in advance! Toast the baguette slices and make the pumpkin seed pistachio crunch up to a day ahead. Store them in airtight containers at room temperature. The ricotta mixture can also be prepared and refrigerated. Assemble them just before your guests arrive for the freshest experience.

How do I avoid common mistakes with Ricotta Pear Crostini?

A common mistake is overcrowding the baguette slices on the baking sheet, which leads to steaming instead of toasting. Another pitfall is overmixing the ricotta, making it too thin. Lastly, avoid assembling too early; the crostini can become soggy if left to sit for too long, losing that delightful crispness essential to Ricotta Pear Crostini Salty.

Irresistible Ricotta Pear Crostini Salty: 20-Min Bliss - Ricotta Pear Crostini Salty - additional detail

Best Ways to Serve Ricotta Pear Crostini Salty

I find that these Ricotta Pear Crostini Salty are incredibly versatile and perfect for almost any gathering. They shine brightest as an elegant appetizer, greeting your guests with a burst of sophisticated flavors. I often serve them on a large wooden board, artfully arranged to showcase their vibrant colors and textures.

For a delightful pairing, consider serving them alongside a light, crisp white wine like a Sauvignon Blanc or a dry Prosecco. The acidity of the wine beautifully cuts through the richness of the ricotta and prosciutto. You could also offer a simple green salad with a citrus vinaigrette as a refreshing counterpoint.

If you’re looking to elevate the savory profile, consider adding more Ricotta Pear Crostini with prosciutto to your platter, as the salty cured meat truly complements the sweet pear. These crostini also make a fantastic addition to a larger charcuterie board, nestled amongst cheeses, olives, and other cured meats for a truly impressive spread.

Nutrition Facts for Ricotta Pear Crostini Salty

Here’s a breakdown of the nutritional content per serving (this recipe yields 18-22 crostini):

Serving Size: 1 crostini
Calories: 120
Protein: 4g
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Sugar: 3g
Sodium: 150mg
Cholesterol: 10mg

These nutritional values are estimates and may vary based on specific ingredients used, brands, and preparation methods for your Ricotta Pear Crostini Salty. I always recommend checking your own ingredient labels for the most accurate information.

How to Store and Reheat Ricotta Pear Crostini Salty

Once you’ve enjoyed these delightful Ricotta Pear Crostini Salty, you might find yourself with a few leftovers, or perhaps you made components ahead. Proper storage is key to maintaining their deliciousness. For best results, I always recommend enjoying these fresh, but here’s what to do if you need to store them.

If you have fully assembled crostini, they are truly best eaten immediately. However, if you must store them, place them in an airtight container in the refrigerator for up to 1-2 days. The baguette might lose some crispness, but the flavors will still be there. For an Easy Ricotta Pear Crostini prep hack, store the individual components separately.

The toasted baguette slices can be stored in an airtight container at room temperature for up to 3-4 days. The ricotta mixture will last in an airtight container in the fridge for up to 3 days. The nut crunch can be kept in an airtight container at room temperature for up to a week. This way, you can quickly assemble fresh crostini whenever you like!

Frequently Asked Questions About Ricotta Pear Crostini Salty

What is Ricotta Pear Crostini?

Ricotta Pear Crostini Salty is an elegant appetizer featuring toasted baguette slices topped with a creamy ricotta spread, fresh pear slices, and often savory additions like prosciutto or a salty nut crunch. It’s a delightful balance of sweet and savory flavors, making it a popular choice for entertaining. This particular recipe adds an extra layer of salty goodness with the pumpkin seed pistachio crunch.

Can I use a different type of cheese instead of ricotta?

While ricotta provides a unique creamy texture essential to this recipe, you can experiment with other soft, spreadable cheeses. Goat cheese, cream cheese, or even a mascarpone could offer interesting variations for your Ricotta Pear Crostini Salty. Just be aware that the flavor profile will change, so adjust seasonings accordingly. I find ricotta works best for its mildness and creamy consistency.

What can I substitute for prosciutto to keep it vegetarian?

If you’re looking for a vegetarian option for your Ricotta Pear Crostini Salty, you have a few excellent choices! Instead of prosciutto, you could add caramelized onions for a savory, sweet depth, or even thinly sliced roasted red peppers. A drizzle of balsamic glaze can also add a wonderful tang and visual appeal without any meat, ensuring your crostini remains a delicious vegetarian option.

Why is my Ricotta Pear Crostini salty?

The delightful saltiness in this Ricotta Pear Crostini Salty comes from a few key ingredients. The prosciutto contributes a significant savory, salty note. Additionally, the special pumpkin seed pistachio crunch is seasoned with sea salt, and the ricotta spread itself is seasoned with freshly ground salt. This intentional layering of salty elements creates the perfect counterpoint to the sweet pears and honey, resulting in a perfectly balanced flavor profile.

Variations of Ricotta Pear Crostini You Can Try

While my recipe for Ricotta Pear Crostini Salty is a personal favorite, I encourage you to get creative! Here are a few delightful variations to inspire your culinary adventures:

Goat Cheese & Fig Jam: For a tangier profile, swap out the ricotta for creamy goat cheese and add a dollop of fig jam instead of honey. This creates a wonderfully complex sweet and savory bite, perfect for those who love bold flavors.
Balsamic Glaze & Walnuts: Drizzle your crostini with a rich balsamic glaze after assembly for an added layer of tangy sweetness. You can also substitute the pistachios and pumpkin seeds with toasted walnuts for a different nutty crunch.
Sweet and Salty Bacon Twist: For an even more decadent and truly Sweet and salty Ricotta Pear Crostini experience, replace the prosciutto with crispy, crumbled bacon. The smoky, salty bacon pairs incredibly well with the sweet pear and creamy ricotta.
Spiced Pear & Honey: Infuse your pear slices with a hint of warmth by gently sautéing them in a pan with a pinch of cinnamon and nutmeg before adding them to the crostini. This adds an aromatic depth, especially lovely for cooler months.

Irresistible Ricotta Pear Crostini Salty: 20-Min Bliss

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Author: Margaret
Total Time: 30 minutes
Yield: 18–22 crostini 1x
Diet: Vegetarian

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Description

These Ricotta and Pear Crostini with Salty Pumpkin Seed Pistachio Crunch combine creamy ricotta and zesty lemon with sweet pear slices and savory prosciutto, all topped with a crunchy, salty nut mixture. Perfect as an elegant appetizer or sophisticated snack, the crostini are toasted to perfection and finished with a drizzle of honey and fresh arugula for a balanced burst of flavor and texture.

Ingredients

Scale

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
¼ cup shelled pistachios
¼ cup raw pumpkin seeds
½ tablespoon pure maple syrup
Sea salt, a pinch
Honey, for drizzling
Sea salt, for sprinkling

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Instructions

Preheat the oven to 400 degrees F. Place the baguette slices on a large baking sheet and drizzle lightly with olive oil. If all slices don’t fit on one sheet, use two baking sheets. Bake for 7-10 minutes until the crostini edges are lightly toasted and crisp.
In a skillet over medium heat, toast the pistachios and pumpkin seeds for 3-5 minutes, stirring frequently until golden brown and fragrant. Immediately remove from heat and stir in the maple syrup and a pinch of sea salt, coating the nuts for 30 seconds. Transfer the mixture to a plate or parchment paper to cool and form a slightly sticky crunch. Let cool completely for about 5 minutes.
In a medium bowl, combine the whole milk ricotta, lemon juice, lemon zest, and freshly ground salt and pepper to taste. Mix until smooth and creamy.
Spread approximately one tablespoon of the ricotta mixture onto each toasted baguette slice. Top with a piece of rolled prosciutto, a thin slice of pear, and a sprinkle of the nut crunch mixture. Drizzle lightly with honey, add a few arugula leaves on top, and finish with a sprinkle of sea salt and freshly ground black pepper. Serve immediately for best texture.