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 2cm diagonal slices
1 small pear, not peeled, slice into 8 wedges, discard core
½ orange, juice
½ cup ricotta, drained
2 tablespoons parmesan cheese, grated with a mandoline, extra to serve
¼ cup roughly chopped walnuts, lightly toasted
3g fresh thyme, leaves
Season to taste
Method.
1. Place a skillet on medium to high heat. Drizzle 1 tablespoon of extra virgin olive oil evenly onto the skillet.
2. Add sourdough slices to the skillet. Use a glass or weight to press down on slices for 1-2 minutes to achieve charred lines. Flip and repeat. Set aside to cool.
3. Carefully wipe skillet out with paper towel. Place skillet on medium to high heat. Add pears with orange juice and 1 tablespoon of extra virgin olive oil. Char pears for 3 minutes turning halfway through. Set aside.
4. In a small bowl add ricotta, parmesan, salt and pepper. Mix to combine.
5. Place crostini on a serving platter. Evenly dollop ricotta mixture onto each crostini and press down ricotta with the back of a spoon. Add a pear wedge on top of the ricotta for each crostini.
6. Evenly sprinkle each crostini with walnuts, extra parmesan and fresh thyme leaves. Season with salt and pepper and drizzle with extra virgin olive oil to serve.
