I stumbled onto this crostini after receiving a bounty of pears in our farm box a few weeks in a row. I had all these high hopes for making something pe(a)rfectly stunning and totally imp(ea)ressive, and then I remembered I’m a total slacker (oh yeah…that…..). So, total fail. Also: totally p(ea)redictable. I should just know these things.
(Are we already over the clever pear p(ear)uns? Did that one even count? Ok, done.)
Happily, thanks to a tub of ricotta I had leftover from s’ghetti squash fritters and a lovely little jar of honey from the hippie beekeepers down the road, these came together in a super non-recipe kind of way, and I’m so glad they did. 
Sweet, salty, crunchy and perfectly satisfying due to the rich, creamy savoriness of whole milk ricotta (I’m going to insist you go that route — calories be damned!), these are the perfect little gourmet snack for chillin’ in front of the tube, rosé in hand.
And, of course, they’re the just-right (maybe even last-minute?) addition to your holiday table because they’re in your face in under 10 minutes — maaaaybe even 5 if you’re an efficient slicer of pears and your broiler kicks ass.
Get these going before you pop the sheet trays of dinner in to roast, and you’ve got something for your guests to munch on while you slave over a hot stove do a sinkload of dishes worry about everything coming together at the same time drink wine and look pretty.
Wait, are you a dude reading this?
Hunky. Drink wine and look hunky.
Simple Appetizer: Chili and Pear Ricotta Crostini with Herbs
- Total Time: 7 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Sweet and spicy pears with creamy ricotta on toasted baguette slices. A simple appetizer perfect for any occasion.
Ingredients
- soft French or narrow seeded baguette, sliced about 1/4" thick
- olive oil
- whole milk ricotta cheese
- thinly sliced pears
- good honey (local + raw, if available!)
- few pinches dried thyme
- crushed red chile flakes (optional - crushed black pepper is also nice)
- good, flaky sea salt
Instructions
- Preheat broiler.
- Arrange sliced baguette on a rimmed baking sheet and drizzle lightly with olive oil. Broil until golden and toasty, about 1-2 minutes.
- Just before serving, top toasts with a generous smear of whole milk ricotta, a couple of pear slices, and a drizzle of honey.
- Lightly crush dried thyme in the palm of your hand and sprinkle over the top.
- Finish with chile flakes (or black pepper) and a good sprinkle of sea salt.
Notes
- For crispier crostini, brush baguette slices with olive oil and toast in a preheated oven at 375°F (190°C) for 8-10 minutes, flipping halfway through, before adding toppings.
- If pears are not ripe enough, you can lightly sauté them in a pan with a touch of butter for a few minutes to soften them before assembling the crostini.
- Store leftover crostini components separately (baguette slices, ricotta, pears) in airtight containers in the refrigerator. Reassemble and serve chilled, up to two days after preparation.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Appetizer
- Method: Broiling
- Cuisine: Italian
Nutrition
- Serving Size: 2 slices
- Calories: 150
- Sugar: 5
- Sodium: 100
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 2
- Carbohydrates: 20
- Fiber: 2
- Protein: 5
- Cholesterol: 10
Frequently Asked Questions
What type of bread is best for crostini?
A narrow baguette gives evenly sized, thin crostini that are easy to top. Sourdough or a seeded baguette also work for a more rustic version.
Can I make the crostini ahead of time?
Toast them up to a day ahead and store uncovered at room temperature. Top with ricotta and pear just before serving so they do not go soggy.
What type of pear works best for this recipe?
Bosc or Anjou pears are firm enough to slice thinly without falling apart. Avoid overly ripe pears, which are too soft and watery.
Can I substitute ricotta with another cheese?
Whipped goat cheese or mascarpone are good alternatives. Both have a similar creamy texture that pairs well with the pear and honey.
Do I need to add chili flakes?
They are optional, but a small pinch of heat cuts through the sweetness of the pear and honey. Black pepper is a milder alternative.
I love your recipes. Simple, good cooking.