Pear, Bacon, and Sage Crostini with Ricotta Cheese
This simple appetizer is a study in contrasts and harmony: roasting intensifies pear’s flavor and highlights the fruit’s natural sugars, which contrasts beautifully with salty, savory bacon and mild, creamy ricotta.
Ingredients
INGREDIENTS
Baguette
Canola Oil
cayenne pepper
Fresh Sage leaves
Ground cinnamon
medium firm pears
olive oil
Sea salt
sugar
uncured bacon
whole milk ricotta cheese
Directions
DIRECTIONS
Preheat the oven to 400°F.
Place the bread in a single layer on a large shallow baking sheet and brush the top with 4 teaspoons of the oil. Bake until crisp, about 7 minutes. Remove from the oven and cool.
Cook the bacon in a large nonstick skillet over medium heat until crisp, about 7-8 minutes, turning once. Transfer to a plate covered with paper towel and drain.
Increase the oven temperature to 450°F. Toss the pear slices with the remaining 1 tablespoon oil, sugar, cinnamon, cayenne pepper and salt. Arrange in a single layer on 2 large shallow baking sheets that have been lightly oil. Place one baking sheet in the oven and roast pear slices until tender, 9-10 minutes. Repeat with remaining baking sheet. Cool.
Heat the canola oil in a small skillet over medium until very hot but not smoking. Add several sage leaves at a time and cook 5-10 seconds until crisp. Immediately transfer to a plate lined with paper towels and repeat with remaining sage leaves.
To assemble, spread ricotta over the top of each toasted bread. Top with a slice of pear, a piece of bacon and a second slice of pear. Place a small dollop of ricotta one end, top with the sage leaves and serve.
