Apple Pecan Crostini

ricotta and apple crostini on a wooden tray.

5 from 1 vote

These fall crostini are filled with flavors of apple, pecan, and honey. They're the perfect appetizer bite (made in just 30 minutes) to serve at a dinner party or holiday.

Prep Time30

Cook Time25

Total Time30

Course: Appetizer

Cuisine: American

Servings: people

Calories: 264kcal

Author: Jessica Mode

Equipment

light colored baking sheet
nonstick pan

Ingredients

1 baguette sliced into ¾ inch (2 cm) thick rounds
4 tablespoons extra virgin olive oil
¾ teaspoon Morton kosher salt divided
½ teaspoon finely ground black pepper divided
15 ounces ricotta cheese
3 tablespoons honey divided
1 teaspoon dried thyme
1 tablespoon unsalted butter
1 large granny smith apple cored and thinly sliced
½ cup pecans finely chopped

US Customary - Metric

Instructions

Heat oven to 350°F (175°C). Line a light colored baking sheet with parchment paper.
Toss baguette rounds in extra virgin olive oil, then season with ¼ teaspoon (1.5 grams) kosher salt and ¼ teaspoon (0.5 grams) black pepper. Transfer to the prepared baking sheet. Cook for 15–20 minutes, flipping halfway through cooking, until the bread is golden brown.
While the bread is cooking, add ricotta, 2 tablespoons (42 grams) honey, thyme, the remaining ½ teaspoon (3 grams) kosher salt, and ¼ teaspoon (0.5 grams) black pepper to a medium-sized mixing bowl, and stir until well combined.
Melt butter in a nonstick pan over medium heat. Add the remaining 1 tablespoon (21 grams) honey, sliced apples, and pecans. Cook for 2–5 minutes until the apples have softened slightly and the pecans smell toasted. If you notice a burnt smell, turn down the heat.
Lay the baguette rounds on a serving tray or platter, and top each slice with about 1 tablespoon (20 grams) of the ricotta mixture. Next, top each baguette with the apple and pecan mixture. Optionally, garnish with additional honey. Serve immediately.

Notes

Make ahead: You can toast the bread and make the ricotta mixture ahead of time. Store the bread in an open-air container at room temperature for up to 12 hours. Store the ricotta mixture in an airtight container in the fridge for up to 48 hours.

Nutrition