Dessert

Roasted Pear, Walnut & Honey Crostini Recipe

ByJake Silas February 6, 2026February 6, 2026

Introduction

This roasted pear, walnut, and honey crostini recipe makes a delightful appetizer that balances sweet, tangy, and creamy flavors. Perfect for entertaining or a simple snack, these crostini combine tender roasted pears with creamy ricotta and crunchy walnuts for a delicious bite.

A single slice of toasted bread with a dark golden-brown crust and a slightly burnt edge forms the base. On top, there is a creamy white cheese spread evenly with a smooth texture, layered with chunks of light brown walnuts scattered on it. A caramelized golden-brown pear slice lies diagonally across, glistening with a shiny glaze and dotted with small green herb leaves, possibly thyme. This open-faced toast rests on a clean, pink background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pears, peeled and cored, then cut into eighths
1 tbsp olive oil
1 tbsp apple cider vinegar, plus 1 tsp
2 tbsp honey
Small handful of thyme sprigs, leaves picked
250g ricotta
1 large baguette, sliced on the diagonal
60g walnuts, toasted and roughly chopped

Instructions

Step 1: Place the pears in a roasting tin that fits your air fryer. Drizzle with olive oil, 1 tbsp of apple cider vinegar, half of the honey, and most of the thyme leaves. Season well and toss everything to coat evenly.
Step 2: Preheat the air fryer to 180°C (356°F) and roast the pears for 15–20 minutes until they are tender and lightly browned.
Step 3: While the pears roast, whisk the ricotta until smooth and set aside. Mix the remaining 1 tsp apple cider vinegar, remaining honey, and leftover thyme leaves, then season lightly.
Step 4: Toast the baguette slices under a hot grill, turning to toast both sides until golden. Let them cool slightly before spreading each slice with the smooth ricotta.
Step 5: Top the ricotta on each crostini with the roasted pears, drizzle with any cooking juices from the roasting tin, scatter over the toasted walnuts, and finish with a drizzle of the thyme honey mixture to serve.

Tips & Variations

Use a ripe but firm pear variety like Bosc or Anjou for the best texture when roasting.
Swap walnuts for toasted pecans or almonds if preferred.
Add a sprinkle of black pepper or a pinch of chili flakes for a subtle spicy kick.
If you don’t have an air fryer, roast the pears in a preheated oven at 180°C (350°F) for 20–25 minutes.

Storage

Store any leftover roasted pears and ricotta mixture separately in airtight containers in the refrigerator for up to 2 days. Toast fresh baguette slices before serving again. The assembled crostini are best enjoyed immediately for crisp texture but can be assembled shortly before serving.

How to Serve

A piece of toasted bread with a crunchy, golden-brown crust forms the base layer, topped with a creamy white spread that looks soft and smooth. On top of this, there is a caramelized pear wedge with a shiny, glazed surface, slightly brown and glossy, placed diagonally across the bread. Small green herb leaves are scattered on the pear and spread, adding a fresh touch. There are also chunks of walnuts placed around the pear, giving a textured and chunky look. The dish is shown on a pink background with a white marbled texture underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the roasted pears in advance?

Yes, you can roast the pears a day ahead and store them in the refrigerator. Reheat gently or serve at room temperature before assembling the crostini.