Ricotta and Pear Crostini with Salty Pumpkin Seed Pistachio Crunch 

Reading Time: 2 minutes

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. Top with honey and a sprinkle of sea salt for the ultimate flavor combo!

Ingredients:
– 1 French baguette, cut diagonally into ½ inch slices
– Olive oil, for drizzling
– 8 oz whole milk ricotta
– ½ lemon, juiced
– Zest from 1 lemon
– Freshly ground salt and pepper, to taste
– 2 ripe pears (red or green), thinly sliced
– 2 oz 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 tbsp pure maple syrup
– Sea salt
– Honey, for drizzling

Instructions:
1. Preheat Oven: To 400°F (200°C). Place baguette slices on a baking sheet, drizzle with olive oil, and bake for 7-10 minutes until slightly toasted.
2. Make Nut Crunch: Toast pistachios and pumpkin seeds in a skillet over medium heat until golden and fragrant. Stir in maple syrup and a pinch of sea salt. Cool on a plate.
3. Mix Ricotta: Combine ricotta, lemon juice, lemon zest, salt, and pepper.
4. Assemble: Top each crostini with ricotta mixture, prosciutto, pear slices, and nut crunch. Drizzle with honey and top with arugula. Sprinkle with salt and pepper.

Tips:
– Customize with apples or grapes instead of pears.
– Use brie, gruyere, or fontina cheese for a twist.
– Add cayenne pepper or hot honey for extra heat.

Diet Swaps:
– Vegetarian: Omit prosciutto.
– Gluten-Free: Use gluten-free baguette.
– Nut-Free: Use only pumpkin seeds in the crunch.

Storage: Best enjoyed fresh. Store leftover ricotta in the fridge and assemble crostini just before serving.