PEAR + WALNUT + RICOTTA CROSTINI

Often times if it were not Asian food, my family would hesitate to try. During Christmas one year, I served these Pear + Walnut + Ricotta Crostini because it looked delicious and fun, finding it from Martha Stewart's magazine Everyday Food, April 2011. Surprisingly enough, my family kept going back to these crostini and even mentioned them again a few months later. Needless to say, it was one of the non-Asian dishes that received a thumbs up. And to make it even more mesmerizing that they enjoyed it, it had cheese, which was usually the ingredient that my family shied away from.

There are, of course, endless variations of crostini toppings, and so far, this one wins the gold. To make it even better, wait until it's pear season and really indulge in the different types of pears.

This recipe makes enough for 16 small crostini or 8 large ones.

SIMPLE CROSTINI:

  • Preheat oven to 350. 
  • Cut baguette into 1/2-in-thick slices. On a rimmed baking sheet, toss slices with 2 tbsp extra-virgin olive oil and season with coarse salt and pepper
  • Bake in a single layer until crostini are toasted and crisp, about 20 minutes, flipping halfway through.

PEAR + WALNUT + RICOTTA CROSTINI

  • Divide 1 1/4 cups ricotta cheese among crostini. Top with piece with several ripe pear slices and some walnut pieces. Season with coarse salt and ground pepper. Drizzle each with honey. Serve immediately.