Roasted pear, walnut & honey crostini
- Ailsa Burt
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Makes 16-20
Easy
Prep: 15 mins
Cook: 25 mins
0 reviews
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Top toasted baguette slices with ricotta, roasted pears, walnuts and thyme-infused honey to make these easy canapes. They're also perfect for a Christmas buffet
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
2 pears
peeled and cored, then cut into eighths
-
1 tbsp olive oil
-
1 tbsp apple cider vinegar
plus 1 tsp
-
2 tbsp honey
-
small handful of thyme sprigs
leaves picked
-
250g ricotta
-
1 large baguette
sliced on the diagonal
-
60g walnuts
toasted and roughly chopped
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Nutrition: Per serving (20)
- kcal94
- fat4g
- saturates1g
- carbs11g
- sugars4g
- fibre1g
- protein3g
- salt0.26g
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Method
-
step 1
Tip the pears into a roasting tin that will fit in your air fryer. Drizzle over the olive oil, 1 tbsp of the cider vinegar, half the honey and most of the thyme. Season well and toss to coat. Heat the air fryer to 180C and roast for 15-20 mins until tender and lightly browned.
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step 2
Whisk the ricotta until smooth and set aside. Combine the remaining honey, vinegar and thyme, then season lightly. Toast both sides of the baguette slices under a hot grill, then cool slightly before spreading over the smooth ricotta. Top with the air-fried pears and drizzle over any cooking juices. Scatter over the walnuts and drizzle over the thyme honey to serve.
Recipe from Good Food magazine, December 2025
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