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.
- 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.