Remove from Favorites Add to Favorites Remove from Favorites Add to Favorites

Black Friday Starts Now! Save extra 15% with code EXTRA15BF

Photo Credit: Elizabeth Newman

Poached Pear And Prosciutto Crostini

20 MINPrep Time
25 MINCook Time
24Servings
by Giada De Laurentiis
Beginner
Photo Credit: Elizabeth Newman
You must be signed in as a member to print this content
If you enjoy serving melon and prosciutto in the summer months, try this cold-weather version with fall fruits and spices. Use petite Forelle pears, if you can find them, because they are the perfect size, but Bosc or Red Bartlett works well, too. Buy the pears a touch under ripe, because you don’t want them to get too soft and fall apart when you cook them!

Poached Pear And Prosciutto Crostini
star

Poached Pear And Prosciutto Crostini

Category

Appetizer

Prep Time

20 minutes

Cook Time

25 minutes

Image of Poached Pear And Prosciutto Crostini

Ingredients

    For The Pears:

  • 2 cups grappa
  • ½ cup sugar
  • 8 whole cloves
  • 1/8 teaspoon crushed red pepper flakes
  • 8 black peppercorns
  • 2 fresh rosemary sprigs
  • 1 teaspoon grated orange zest
  • ½ teaspoon kosher salt
  • 3 small Forelle, (Bosc, or Red Bartlett pears, peeled, halved, and cored)
  • For The Crostini:

  • 1/4 cup extra virgin olive oil
  • 1 baguette
  • For The Ricotta Mixture:

  • 1 15-ounce cup ricotta cheese

  • 1 teaspoon lemon zest
  • ¼ cup extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 2 tablespoons honey
  • To assemble:

  • 12 thin slices prosciutto, (torn into smaller pieces)
  • Extra virgin olive oil, (for drizzling)
  • Flakey sea salt, (for topping)

Instructions

  1. For the pears, in a medium Dutch oven, combine 2 cups of water with the grappa, sugar, cloves, red pepper flakes, peppercorns, rosemary, orange zest and salt. Bring to a simmer over medium heat, stirring occasionally with a wooden spoon to help dissolve the sugar. Simmer for 5 minutes. Carefully place the pears in the poaching liquid, cut-side down. Place a circle of parchment paper on top of the liquid to keep the pears submerged and continue to simmer gently for 15 to 20 minutes. Turn off the heat and allow the pears to cool completely in the liquid. Once completely cooled, cut each pear into thin slices.
  2. Preheat the oven to 400 degrees F.
  3. On a slight bias, slice the baguette into 1/4-inch slices. Brush the slices with the 1/4 cup olive oil, then place on a baking sheet. Bake until golden brown and crunchy, 10 to 12 minutes. Set aside to cool.
  4. In a small bowl, whisk together the ricotta, lemon zest, olive oil, 1/2 teaspoon salt, and honey. Set aside.
  5. Once the crostini are cool, top each with 1 heaping tablespoon of ricotta mixture. Top with a few slices of the poached pear. Top with a few pieces of prosciutto, then drizzle with olive oil and a pinch of flakey sea salt.

Nutrition

Nutrition

per serving
Calories
212
Amount/Serving % Daily Value
Carbs
16 grams
Protein
4 grams
Fat
9 grams
Saturated Fat
3 grams
Trans Fat
1 grams
Cholesterol
12 milligrams
Sodium
204 milligrams
Fiber
1 grams
Sugar
9 grams
Unsaturated Fat
6 grams
Facebook Instagram Pinterest Twitter YouTube Play Cart Email Mailing List Search Dairy Free Nut Free Gluten Free Vegan Vegetarian Delete Close Admin Star Badge Like Comment View More Right Arrow Left Arrow Down Arrow Food Submit Recipe Shop Video Entertaining Living Recipes Ask Giada Family Live Stream Pets Checkmark Lock Lock
nut free

0 comments

Please sign in or create an account to review or comment on recipes.