These Pear Crostini with Homemade Whipped Ricotta and Brown Butter Honey are the perfect holiday appetizer! They’re sweet, savory, and seriously addictive!
Pear Crostini with Homemade Whipped Ricotta and Brown Butter Honey
Author: Nicole ~ Cooking for Keeps
Serves: 50 crostini
- 16 oz heavy cream
- 6 pints whole milk
- 3 tsp. salt
- 4 Tlbs. apple cider vinegar
- 5 pears (whatever kind you prefer), peeled, halved and cored
- 4 Tlbs. unsalted butter
- ½ tsp salt
- 2 Tlbs. unsalted butter
- ½ cup honey
- 2 French baguettes, sliced in ½ inch crostini (you should get about 50)
- ⅔ cup chopped toasted hazelnuts
- Line a fine colander or sieve with paper towels.
- Add cream and milk to a heavy-bottomed pot. Turn the heat on medium and slowly bring the mixture to a boil, stirring occasionally to prevent burning. Once the mixture comes to a boil, add salt and vinegar. Reduce the heat to a simmer, and stir with a wooden spoon for about 3-4 minutes until mixture curdles and the whey separates from the liquid. Pour the mixture into the colander or sieve and let drain while you prepare the rest of the ingredients. Once the mixture cools, transfer to a food processor and pulse until whipped. Season to taste with salt and pepper.
- Slice pear halves in half length-wise and then cut horizontally into thin ⅛ inch slices.
- Add butter to a large skillet. Turn the heat on medium-high. Once the butter melts and begins to brown on the edges, use your hand to swirl the pan in a circular motion over the flame. Once the butter turns a deep brown color and smells nutty, turn the heat down to medium and add pears. Stir with a wooden spoon. Cook pears until slightly softened, and caramelized, about 5-7 minutes. You want the pears to be soft, but still have a slight bite to them. If your pears are slightly underripe, they may take longer to cook, vice versa for slightly overripe pears.
- Add butter to a small saucepan. urn the heat on medium-high. Once the butter melts and begins to brown on the edges, use your hand to swirl the pan in a circular motion over the flame. Once the butter turns a deep brown color and smells nutty, turn the heat off and add honey. Stir to combine and set aside to cool slightly.
- Spread a generous amount of whipped ricotta on each crostini. Artfully place pear slices on top. Drizzle with honey and sprinkle with nuts.