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A platter of pear and prosciutto crostini with creamy cheese, fresh thyme, and a drizzle of balsamic glaze, perfect for cozy fall entertaining.
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Kelly Djalali

Pear & Prosciutto Crostini

Toasted baguette slices layered with creamy ricotta, ripe pear, ribbons of prosciutto, and a drizzle of honey or balsamic glaze.

Ingredients:  

  • 1 French baguette sliced into ½-inch rounds
  • 2 ripe pears thinly sliced
  • 8 oz ricotta cheese or substitute whipped goat cheese
  • Drizzle olive oil
  • 2 tsp lemon juice
  • 6 –8 slices prosciutto torn into smaller pieces
  • 2 tbsp honey or balsamic glaze
  • Fresh thyme or rosemary for garnish
  • Olive oil for brushing

Instructions: 

  • Preheat oven to 375°F. Arrange baguette slices on a baking sheet and brush lightly with olive oil. Toast for 8–10 minutes, until golden and crisp.
  • In a food processor, place the ricotta, olive oil, lemon juice, and process until light and smooth, 1 to 2 minutes.
  • Spread each crostini with a generous layer of ricotta.
  • Top with pear slices and small ribbons of prosciutto.
  • Drizzle with honey or balsamic glaze and garnish with thyme or rosemary.
  • Serve immediately — best enjoyed warm or at room temperature.

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