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Pear and Crostini Canapé

Byfrancescadzani@gmail.com

IMG_0222.jpg PIN IT

Gather The Goods

French Baguette or Endive

1-1 1/2 cups ricotta-

¼ cup Perfect Puree Napa Pear Puree

2 teaspoons lemon zest

Salt to taste

Finishing oil

Candied ginger, minced

Smoked salt

Edible flower petals and Micro greens as garnish

Make It

1.    Cut the baguette on a sharp bias to create long strips of crostini. If using endive, pick and clean the prettiest leaves.

2.    In a medium bowl whip, the ricotta with the Perfect Puree Napa Pear Puree, and lemon zest. Season with salt to taste.

3.    Pipe the ricotta mixture onto the crostini or the endive. Drizzle with finishing oil and sprinkle the candied ginger and smoked salt.

4.    Garnish with the edible flowers and micro greens.

Screen Shot 2019-07-09 at 11.18.32 AM.PNG PIN IT
Screen Shot 2019-07-09 at 11.18.32 AM.PNG PIN IT

Screen Shot 2019-07-09 at 11.16.42 AM.PNG PIN IT
Screen Shot 2019-07-09 at 11.16.42 AM.PNG PIN IT

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