Grilled Pear, Ricotta and Walnut Crostini

Amanda Cordony of @thecordonykitchen shares her ideal recipes for the cooler months ahead, starting with this easy to prepare starter.

Prep time: 15 mins
Cook time: 10 mins
Serves: 4-6

– 2 tbs olive oil, extra to drizzle
– baguette, cut into 1.5cm slices
– 1 Beurre Bosc pear, not peeled, sliced into 8 wedges
– orange, juiced
– cup ricotta, drained
– 2 tbs grated parmesan
– cup roughly chopped walnuts, lightly toasted
– 1 tbs thyme leaves, extra sprigs to garnish

1 Heat a skillet on medium heat. Drizzle 1 tbs of the olive oil evenly into the skillet.
2 Add sourdough slices to the skillet and use a glass or weight to press
down on slices for 1-2 minutes to achieve charred lines. Flip and repeat. Set aside to cool.
3 Tip out the excess bread crumbs from the same skillet. Place pears, orange juice and remaining olive oil in the skillet. Char pears for 3 minutes, turning halfway through. Set aside.
4 In a small bowl, place ricotta, parmesan, and salt and pepper. Mix to combine.
5 Evenly dollop ricotta mixture onto each sourdough slice. Press down with the back of a teaspoon.
6 Add a pear wedge on top of the ricotta. Place crostini on a serving platter.
7 Sprinkle walnuts and thyme leaves. Season and drizzle with a teaspoon of olive oil.


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