Pear, Cheese, Honey and Nut Crostini 

Pear, Cheese, Honey and Nut Crostini

Pear, Cheese, Honey and Nut Crostini

INGREDIENTS:

  • 1 large day-old French-style baguette, sliced into 3/4” slices

  • 7 oz Ricotta Cheese, room temperature

  • 4 oz Goat Cheese, room temperature

  • 4 small Pears

  • 1 oz Pine Nuts (or Walnuts)

  • 4 oz Acacia Honey

DIRECTIONS:

  1. Slice the baguette into 3/4” slices and toast them under a broiler or toaster.

  2. In a dry skillet over medium-heat, place a handful of pine nuts, tossing often to avoid burning, until they become fragrant, then remove from heat and allow to cool..

  3. Once the cheeses comes to room temperature, combine the Ricotta and Goat Cheese, mashing them together in a mixing bowl with a fork.

  4. Rinse and dry the pears, then slice them in half lengthwise. Using a melon-baller, or spoon, remove the hard center and seeds. Slice each half thinly and set aside.

  5. When the baguettes are toasted, take one slice, spread with some of the cheese mixture, top with 2 pear slices, drizzle with Acacia honey and top with toasted pine nuts.

  6. Repeat until all of the crostini’s are ready

  7. Note: The crostini toasts are best served right away, but they can be kept at room temperature for up to 4-5 hours, however, the longer they sit the softer the crostini’s become. If you don’t have pine nuts, walnuts may be substituted, but don’t require toasting.

Things you'll need for this recipe...

 

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