Pear and Ricotta Crostini

Emily Stevens

This quick appetizer is the perfect way to impress family and friends this holiday season and prove to them you’ve been doing more than just eating at the dining hall. Seasonal pears shine next to creamy ricotta cheese and crispy bacon.

Pear and Ricotta Crostini with Honey, Bacon, and Thyme

Makes approximately 15 crostini


2 ripe pears, thinly sliced

4-6 ripe mission figs, thinly sliced

1 French baguette

8oz. Ricotta cheese

3 tbsp. honey

3 sprigs fresh rosemary, roughly chopped

4 slices raw thick-cut bacon

¼ cup walnuts, roughly chopped

Salt and pepper to taste

Olive oil

Preheat oven to 350 degrees Fahrenheit. Start by slicing the baguette into approximately half-inch rounds. Spread slices out on a baking sheet and brush both sides with olive oil. Bake in oven for 8-10 minutes or until lightly browned and crispy.

While the bread toasts, cut the bacon into ½ inch strips and place in pan on medium-high heat. Cook, stirring occasionally, until crispy and cooked through, then transfer to a bowl and drain the fat.

Transfer ricotta into a medium bowl with the rosemary, salt, and black pepper. Stir until all the ingredients are combined and the ricotta is a spreadable consistency.

Once the bread has been removed from the oven and cooled slightly, generously spread each slice with the ricotta mixture. Top with your choice of ingredients: pear, bacon, a drizzle of honey or fig, walnuts, and honey. Repeat for each crostini.

Serve immediately, sit back, and wait for the compliments to pour in.