A Summer Light and Delicious Starter

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Make A Summer Light and Delicious Starter

Don’t let these simple canapes fool you. They’re layered with complex flavors and textures.  Crisp pears, creamy ricotta, rich, buttery Jambon de Bayonne and truffle honey. Depending what time of year you make this dish, sub out the pear for seasonal fruits like stone fruits or fresh figs.  Perfect for the hot and oppressive Summer weather!

French Ham & Pear Crostini with Truffle Honey

Makes 16 Canapes

Ingredients

16 slices baguette (cut on the diagonal, about ¼ inch thick) 

3 ounces Black Truffle Butter, melted

Salt & freshly ground black pepper

1 large pear, medium-ripeness or in season stone fruit/figs

1 pack (4 ounces) Jambon de Bayonne (mild prosciutto)

4 ounces ricotta

16 arugula leaves

Truffle honey

Preparation

Preheat oven to 350 degrees F.

Arrange baguette slices on a rimmed baking sheet and brush both sides with melted truffle butter. Lightly season with salt and pepper. Bake until golden, turning once, about 15 to 20 minutes. Cool completely.

Cut pear into 16 slices, remove tough core. Cut Jambon de Bayonne into strips. Wrap each piece of pear with a slice of Jambon de Bayonne.

Spread a tablespoon of ricotta on each crostini and add a few arugula leaves. Place a ham wrapped pear on each. Drizzle with truffle honey, serve.

Plating/Presentation

Place the Crostini on an immaculately white serving piece to show off their delicious colors, or on a plate of fresh leafy arugula greens.
You can make the crostini ahead of time and then add the chilled ricotta and wrapped pear slices right before you serve.  This way it's a  chilled appetizer.  Do not make ahead as the crostini will soften and you will loose a wonderful textural component!

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