We love pears in all forms – whether raw, in our pear chai cake or in fondue. And now also as a crostini topping for an aperitif with friends or for lunch accompanied by a crisp salad. The crunchy baked baguette provides the necessary texture, while the thyme adds a wonderfully fresh touch.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Place the pear slices on a baking tray lined with baking paper, dust with icing sugar.
Approx. 15 mins. in an oven preheated to 200°C (convection). Remove the pears, set aside.
Arrange the baguette slices on the same tray, brush with oil.
Approx. 5 mins. in an oven preheated to 200°C (convection).
Combine the ricotta and honey, season. Spread the ricotta on top of the slices of baguette, arrange the pear slices on top, drizzle with the honey. Sprinkle with the hazelnuts and thyme leaves, season the crostini.
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