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French Ham & Pear Crostini with Truffle Honey

D'Artagnan | Yield: 16 canapes
Don’t let these simple canapes fool you; they’re layered with complex flavors and textures – crisp pear, creamy ricotta, rich, buttery Jambon de Bayonne and truffle honey. In the summer, sub out the pear for seasonal stone fruit or fresh figs.
Prosciutto-Wrapped Pears with Bleu Cheese Recipe | D’Artagnan

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
  • 1 pack (4 ounces) Jambon de Bayonne
  • 4 ounces ricotta
  • 16 arugula leaves
  • Truffle honey

Preparation

  1. 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.
  2. 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.
  3. 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.