Pear crostini
Pear crostini is the perfect blend of sophistication and simplicity, offering a versatile starter that celebrates bold flavors and local ingredients. This recipe showcases the richness of South African cuisine with biltong—a cured and spiced meat beloved across the country. For those in Europe, Parma ham or Serrano ham makes an equally delightful alternative, bringing a Mediterranean twist to this elegant dish.What makes pear crostini stand out is its balance of textures and flavors. The crisp, golden baguette provides the perfect base for creamy whipped ricotta, sweet and juicy pear slices, and the savory punch of biltong or ham. Topped with a drizzle of warm honey infused with nuts and thyme, this starter is a true celebration of sweet, salty, and earthy notes.Not only is pear crostini visually stunning, but it’s also incredibly easy to prepare, making it ideal for entertaining. Whether you’re hosting a festive dinner or a casual gathering, this dish is sure to impress your guests. Its versatility allows you to adapt the toppings to your preference, ensuring it suits any occasion.Serve pear crostini as part of a charcuterie platter or on its own with a glass of crisp white wine or bubbly—it’s a crowd-pleaser that bridges culinary traditions with elegance and ease.
Equipment
- food processor
Ingredients
- 8 slices sourdough baguette
- 2-4 Tbsp olive oil
- 8 Tbsp whipped ricotta homemade or store-bought (you put your ricotta into a food processor and blend until it has a smooth consistency, it might take 2 or 3 minutes)
- 8 slices pear (thinly slice your pear on a mandoline or by hand under 1 cm thickness, leave the skin on, and rub with some lemon juice to prevent discolouring) equals more or less 1 pear
- 1/2 lemon
- 50 g thinly sliced biltong or parma ham
- 2 Tbsp honey
- 2 Tbsp pecan or walnuts, chopped
- 10 sprigs fresh thyme, each 4 cm long, leaves stripped of 2 strigs to mix into the honey
Instructions
- Toast the Baguette:Heat a non-stick frying pan and spray with non-stick oil. Brush each side of the baguette slices with olive oil and brown them in the hot pan for 1–2 minutes on each side. Remove and let them cool to room temperature.
- Add the Ricotta and Pear:Spread a heaped teaspoon of whipped ricotta, homemade or shop-bought onto one side of each toasted baguette slice. Layer with 1–2 folded slices of shaved pear.
- Top with Biltong;Add thinly sliced biltong on top of the pear.
- Warm the Honey and Nuts:Mix honey, pecan or walnut pieces, and a few thyme leaves in a small bowl. Warm the mixture in the microwave for 10–20 seconds.
- Garnish and Serve:Drizzle the honey and nut mixture over the pear and biltong. Sprinkle with extra shaved biltong and top with fresh thyme sprigs. Serve and enjoy.
Notes
You can always replace the ricotta with 1 or 2 slices of camembert or brie, depending on the sizeof your cheese.
Cream cheese would be a good alternative too.