French Ham & Pear Crostini with Truffle Honey

Yield 16 canapes
RECIPE 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
Recipe notes
Try this easy, make-ahead recipe for ham-wrapped pear with arugula and ricotta cheese. In the summer, sub out the pear for seasonal stone fruit or fresh figs.
RECIPE 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.