Honeyed Pear & Ricotta Crostini

Honeyed Pear & Ricotta Crostini

Some appetizers just have that perfect balance of flavors — creamy, sweet, crunchy, and just a little elegant without being complicated.

These Honeyed Pear & Ricotta Crostini are exactly that.

They start with slices of baguette brushed with good extra virgin olive oil and toasted until lightly crisp. That warm, golden base holds everything together and adds a lovely richness.

Next comes the ricotta. I like to whip it with a little olive oil so it becomes light, smooth, and incredibly creamy. It turns something simple into something that feels just a bit special.

Then we layer on thin slices of fresh pear and a handful of toasted pecans for that perfect crunch.

The finishing touch is a drizzle of our Franklin Raw Honey and just a hint of Cinnamon Pear Balsamic. The honey brings natural sweetness while the balsamic adds a gentle brightness that ties everything together beautifully.

These crostini are wonderful for entertaining, adding to a charcuterie board, or serving with a glass of wine when friends stop by.

And the best part? They look impressive, but they come together in minutes.

Honeyed Pear & Ricotta Crostini

The Little Shop of Olive Oils

Servings

6-8 crostini

Prep Time

10 minutes

Cook Time

8 minutes

Category

Appetizers

These Honeyed Pear & Ricotta Crostini feature toasted baguette topped with light whipped ricotta, fresh pear slices, toasted pecans, Franklin Raw Honey, and a drizzle of Cinnamon Pear Balsamic for a sweet and savory appetizer.

Honeyed Pear & Ricotta Crostini

Ingredients

  • 1 small baguette, sliced into ½-inch rounds

  • 2 tablespoons Premium Extra Virgin Olive Oil

  • 1 cup whole milk ricotta cheese

  • 1 tablespoon Premium Extra Virgin Olive Oil (for whipping)

  • 1 ripe pear, thinly sliced

  • ¼ cup pecans, lightly toasted

  • 2 tablespoons Franklin Raw Honey

  • 1 tablespoon Cinnamon Pear Balsamic Vinegar

  • Fresh rosemary or thyme for garnish (optional)

  • Pinch of flaky sea salt (optional)

Directions

  1. Preheat oven to 375°F.

  2. Arrange baguette slices on a baking sheet and brush lightly with Premium Extra Virgin Olive Oil.

  3. Toast for 6–8 minutes, until lightly golden and crisp.

  4. In a small bowl or food processor, combine the ricotta and 1 tablespoon olive oil. Whip until smooth and creamy.

  5. Spread a generous layer of whipped ricotta onto each crostini.

  6. Top with thin slices of pear.

  7. Sprinkle with toasted pecans.

  8. Drizzle each crostini with Franklin Raw Honey and a light drizzle of Cinnamon Pear Balsamic.

  9. Finish with a small pinch of flaky sea salt and garnish with fresh herbs if desired.

  10. Serve immediately.

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