Grilled pear, ricotta and walnut crostini.
Cook time: 5 mins | Prep time: 15 mins | Makes: 8
Ingredients.
2 tablespoon’s (40ml) extra virgin olive oil, extra to serve
1/2 sourdough baguette (8 slices), cut into 1cm diagonal slices
1 small pear, not peeled, slice into 8 wedges, discard core
½ orange, juice
½ cup fresh ricotta, drained
2 tablespoons grated parmesan cheese, extra to serve
¼ cup roughly chopped walnuts, lightly toasted
3g fresh thyme, leaves
Season to taste
Method.
1. Heat a large skillet over medium–high heat and drizzle with 1 tablespoon of extra virgin olive oil.
2. Add the sourdough slices to the pan. Using a glass or small weight, press each slice down for 1–2 minutes to create char lines. Flip and repeat. Transfer to a plate to cool.
3. Carefully wipe the skillet clean with paper towel. Return to medium–high heat and add the pear slices, orange juice and remaining 1 tablespoon of olive oil. Cook for 3 minutes, turning halfway through, until lightly caramelised. Set aside to cool.
4. In a small bowl, combine the ricotta, parmesan, salt and pepper. Mix well until smooth.
5. Arrange the crostini on a serving platter. Spoon a dollop of ricotta mixture onto each and spread gently with the back of the spoon. Top each with a pear wedge.
6. Sprinkle with walnuts, extra parmesan and thyme leaves. Season to taste and drizzle with a little extra virgin olive oil to serve.
NOTES:
Can also drizzle with runny honey instead of olive oil.
