Pear Crostini Screenshot from America's Heartland Season 9 Episode 06
Ingredients
 1 rustic baguette, sliced
 10 oz whole milk ricotta
 4 oz pistachios, chopped
 ¼ cup basil, chiffonade
 3 pears. thinly sliced
For the orange syrup
 ½ cup orange juice
 ½ cup sugar
 ½ cup water
 1 orange (zest)
Directions
1

Preheat oven to 425.

2

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.

3

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.

4

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.

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Spinach FalafelBy On behalf of America's HeartlandSpinach Knowledge
  • 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
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Ingredients

 1 rustic baguette, sliced
 10 oz whole milk ricotta
 4 oz pistachios, chopped
 ¼ cup basil, chiffonade
 3 pears. thinly sliced
For the orange syrup
 ½ cup orange juice
 ½ cup sugar
 ½ cup water
 1 orange (zest)

Directions

1

Preheat oven to 425.

2

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.

3

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.

4

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.

Pear Crostini
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