Preheat oven to 425.
Prepare the orange syrup. Put all ingredients into a small pot and boil for about 10 minutes, until reduced. You’ll know it’s ready when the mixture has thickened and it sticks to a spoon. Remove from heat, and let it cool while you prepare the crostini.
Place baguette slices on a baking sheet, drizzle with a little olive oil, and season with salt and pepper. Toast in preheated oven for about 5 minutes, or until edges have browned.
To assemble each crostini, spread ricotta on each slice of bread and top with a few sliced pears. Then, drizzle the orange syrup, sprinkle with pistachios, and top with basil.
- Spinach belongs to the chenopodiaceae family (also known as goosefoot), a family of nutritional powerhouses including beets, chard and quinoa. It shares a similar taste profile with these two other vegetables; the bitterness of beet greens and the slightly salty flavour of chard.
- Spinach is available all year round but is in season during the spring (March - June)
- High in iron
- Three types of fresh spinach are widely available: Savoy, flat-leaf, and baby. Baby spinach is harvested before its mature, so the flavor and texture is much more delicate
- It should be stored loosely packed in a sealed plastic bag in the fridge where it will keep for about four days.
- Don’t wash spinach before storing since the moisture will cause it to spoil
Ingredients
Directions
Preheat oven to 425.
Prepare the orange syrup. Put all ingredients into a small pot and boil for about 10 minutes, until reduced. You’ll know it’s ready when the mixture has thickened and it sticks to a spoon. Remove from heat, and let it cool while you prepare the crostini.
Place baguette slices on a baking sheet, drizzle with a little olive oil, and season with salt and pepper. Toast in preheated oven for about 5 minutes, or until edges have browned.
To assemble each crostini, spread ricotta on each slice of bread and top with a few sliced pears. Then, drizzle the orange syrup, sprinkle with pistachios, and top with basil.