Pear Walnut And Ricotta Crostini Recipes
WALNUT BREAD CROSTINI WITH SAUTEED PEAR, PROSCIUTTO, GORGONZOLA CHEESE AND A BALSAMIC-PORT REDUCTION
Provided by Food Network
Categories appetizer
Time 35m
Yield About 25 hors d'oevres
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Place the bread on a cookie sheet, brush with olive oil and bake until lightly golden brown.
- In a saute pan on medium heat, saute the pears in olive oil for 1 minute just to soften them. Season the pears with salt and pepper. Set aside.
- In a small saucepan or skillet on medium-high heat reduce the vinegar and port to 1/4 of its original volume. Pour into a small bowl and let cool. It will thicken as it cools.
- Place a piece of prosciutto on the walnut toasts, then a small piece of cheese, top with pear and then drizzle the vinegar-port reduction over the top.
PEAR, WALNUT, AND RICOTTA CROSTINI
Spoon this flavorful topping over Simple Crostini or toast from a country-style loaf. Each recipe makes enough for 16 small or 8 large crostini.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 5
Steps:
- Divide ricotta cheese among crostini. Top each piece with several ripe pear slices and some walnut pieces. Season with salt and pepper and drizzle each with honey. Serve immediately.
Nutrition Facts : Calories 261 g, Fat 1 g, Fiber 2 g, Protein 11 g
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