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ricotta pear crostini on a serving platter

Ricotta and Pear Crostini with Salty Pumpkin Seed Pistachio Crunch

Gorgeous ricotta and pear crostini with savory prosciutto, fresh arugula and a salty pumpkin seed pistachio crunch mixture. This easy appetizer is the perfect mix of sweet, savory, creamy and crunchy and is guaranteed to impress guests! Top with honey and a sprinkle of sea salt for the ultimate flavor combo.

Course Appetizer, Snack
Cuisine American
Keyword pear and ricotta crostini, ricotta and pear crostini, ricotta pear crostini
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 22 servings
Calories 77 kcal
Author Monique Volz of AmbitiousKitchen.com

Ingredients

  • 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

Instructions

  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.
  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.
  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.
Nutrition Facts
Ricotta and Pear Crostini with Salty Pumpkin Seed Pistachio Crunch
Amount Per Serving (1 crostini)
Calories 77 Calories from Fat 28
% Daily Value*
Fat 3.1g5%
Saturated Fat 1.2g8%
Carbohydrates 9.7g3%
Fiber 1g4%
Sugar 2g2%
Protein 3.1g6%
* Percent Daily Values are based on a 2000 calorie diet.