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  • Writer's pictureNikki Glekas

Pear Prosciutto Crostini


I love making Pear & Prosciutto Crostini because it’s so simple to pull together. I usually have most of the ingredients for this on hand, which makes it a breeze to pull together at the last minute. It’s the perfect combination of toasty bread, sweet fruit, salty ham, and light ricotta cheese. This appetizer is guaranteed to become an instant hit at your next party! 

When I’m making these, I always start with a fresh baguette. Fresh bread toasts up so well and remains just a little bit chewy, which I love. Then I use a fresh ricotta cheese from the store. It’s actually possible to make ricotta fresh at home, but I usually buy it. After that, it’s simply a matter of slicing up fresh pears and layering it with the thinly sliced salty prosciutto. 

This is such a nice appetizer for spring or summer because the crostini don’t need to be served hot or cold. The cheese and fruit are nice and refreshing, which I find preferable to something heavy in the warmer weather. These can also be nice set on the side of a plate of bright, green salad. Or, add them to a large grazing table, where they’re sure to go fast! 

I hope you add this to your entertaining repertoire this year. If you want to try different variations I recommend swapping fresh apple slices for pear, and a soft mozzarella would work well in lieu of ricotta. It’s essential to keep the flavors light and easy, you want them to harmonize with the salty prosciutto to really create the contrast that’s so delicious. 

If you’re looking for any more entertaining ideas, be sure to scroll through my archives. There are a lot more dips and ideas for dishes you could make for friends coming over. And, of course, don’t forget the cocktail section! Enjoy! 



Pear Prosciutto Crostini  

These are such a terrific appetizer to make for parties. All the ingredients can be procured at the store and they come together in minutes. 

 

Makes 14 Crostini 

 

½ cup Ricotta Cheese  

Baguette - cut into 14 evenly sized slices 

7 slices Prosciutto cut into half  

1 Pear cut into thin slices 

1 tablespoon ground black pepper 

1 tablespoon pinch salt  

Olive oil for drizzling and for grilling 

Pinch of crushed red pepper  

 

  1. Cut the baguette on the diagonal into 14 evenly sized pieces. 

  1. Brush the top of each bread slice and grill it on a grill pan heated to medium, or an outdoor grill, until the bread is toasted and you see grill marks. 

  1. Spread each crostini with even amounts of ricotta cheese. 

  1. Then, stack each crostini with a slice of Prosciutto and thin slices of pear 

  1. Drizzle each piece of crostini with a touch of olive oil, a pinch of salt, black pepper, and red pepper. 

 



 

 


Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.

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