Pear and walnut crostini with ricotta and buckwheat honey

Pear ricotta crostini

So you may be detecting a theme.  There’s a variety of cheeses, pears and nuts and making the rounds.  Got a problem with that?

Right.  That’s what I thought.

Anyway, I made these for my birthday party recently.  Yes, I cooked for my own birthday party.  Whatever, I do what I want.

grandmaster_flash_furious_five_fashion_stylist_regret-1♫ Music pairing: something for your birthday party. ♫

Click to listen: Grandmaster Flash & The Furious 5 – “The Birthday Party”

I’m all in favor of Grandmaster Flash & The Furious 5 (and so is the Grammy Hall of Fame as of 2012!)… but I am not in favor of Bud Light!

Inspired by Martha Stewart.  I mean… who isn’t?


  • Baguette (we had a whole wheat one; it worked out nicely as it stood up to the buckwheat honey)
  • Pears
  • Ricotta
  • Walnuts, toasted and chopped
  • Honey (we used buckwheat; it’s a strong flavor, but it works here).


  • Am I doing it right?  I don’t know.  Half the time I forget they’re in there and I burn them.
  • Not really half the time.  Just sometimes.
  • OK, Martha says: preheat oven to 350 degrees. Cut baguette into 1/2-inch-thick slices. On a rimmed baking sheet, toss with olive oil and season with salt and pepper. Bake in a single layer until crostini are toasted and crisp, about 20 minutes, flipping halfway through.
  • Alternatively: I just use the broiler to toast the things right quick.  Hence the occasional burning.
  • Anywho, whichever way you toast them, take them out and let them cool a little bit.
  • Slather on some ricotta, then the walnuts, then drizzle with honey and serve.

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