Roasted pear, walnut & honey crostini
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
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Prep:15 mins
Cook:25 mins
- Easy
Nutrition per serving
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kcal 94
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fat 4g
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saturates 1g
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carbs 11g
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sugars 0g
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fibre 1g
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protein 3g
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salt 0.26g
Ingredients
- 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
Method
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.
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.
