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Pear and Ricotta Crostini

Francesca Zani / Owner, The Garnished Palate, New York; Event - LDNY 2019; Photo by Women's Cocktail Collective

1/4 cup The Perfect Purée Pear Puree, thawed
French baguette or endive
1-1 1/2 cup ricotta
2 tsp. lemon zest
Salt to taste
Finishing oil
Candied ginger, minced
Smoked salt
Edible flower petals and micro greens as garnish
Method:
1. Cut the baguette on a sharp bias to create long strips of crostini. If using endive, pick and clean the prettiest leaves.
2. In a bowl, whip ricotta with The Perfect Purée Pear Puree and lemon zest. Season with salt to taste.
3. Fill a piping bag with the ricotta mixture.
4. Pipe the ricotta mixture onto the crostini or the endive. Drizzle with finishing oil and sprinkle the candied ginger and smoked salt.
5. Garnish with edible flowers and micro greens.