Best 2 Pear Walnut And Ricotta Crostini Recipes

Walnut Bread Crostini with Sauteed Pear, Prosciutto, Gorgonzola Cheese and a Balsamic-Port Reduction image

Provided by Food Network

Time 35m

Yield About 25 hors d'oevres

Number Of Ingredients 8

1 loaf walnut bread, sliced into 1/4-inch thick slices and then cut into bite size squares
2 tablespoons olive oil, plus extra for brushing bread
1 pear, peeled, cored, cut into 1/4's and then sliced into ?-inch slices
Salt and pepper
2 tablespoons balsamic vinegar
1/2 cup port wine
4 thin slices prosciutto
2 ounces gorgonzola cheese

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 image

Provided by Martha Stewart

Number Of Ingredients 5

1 1/4 cups ricotta cheese
Pear slices
Walnut pieces
Coarse salt and ground pepper
Honey

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