Made with our Calivinegar Pear Balsamic Vinegar
Pear Balsamic Vinegar
Sold out
Servings: 6-8 | Prep Time: 20 min | Total Time: 50 min
- INGREDIENTS
- INSTRUCTIONS
- ½ baguette, cut into slices ¼-inch thick
- Lodi Olive Oil Ascolano, for brushing
- Kosher salt and freshly ground pepper, to taste
- 2 tablespoons unsalted butter, melted
- 1 tablespoon maple syrup
- 1 cup walnut, halved
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- Pinch of cayenne pepper
- 1 pear
- ¼ cup ricotta cheese
- Calivinegar Pear Balsamic Vinegar, for drizzling
- Preheat oven to 350°F.
- Arrange the baguette slices in a single layer on a baking sheet. Brush the tops lightly with Lodi Olive Oil Ascolano and season with salt and pepper. Bake until crisp and golden, about 15 minutes. Remove from the oven and let cool.
- Line a baking sheet with parchment paper.
- In a bowl, stir together the butter and maple syrup. Add the walnuts and toss to coat. In another small bowl, stir together the cinnamon, cardamom, cayenne and salt. Sprinkle the spice mixture over the walnuts and toss to coat.
- Spread the walnuts on the prepared baking sheet and transfer to the oven. Toast until the walnuts are toasted and fragrant, 10 to 12 minutes. Let cool to room temperature. Coarsely chop the walnuts.
- Immediately before assembling, cut the pear into quarters, remove the core, and thinly slice each quarter. To assemble, spread ricotta on each baguette slice. Top each with 1 to 2 pear slices and sprinkle with the chopped walnuts. Drizzle with Calivinegar Pear Balsamic Vinegar and serve immediately.
RECIPE NOTES
Recipe inspired by Williams Sonoma