Ingredients

For toast:

1 loaf crusty bread, cut into 1/2-inch slices

Melted butter for brushing

For topping:

1 lb. fresh ricotta

1/3 c. heavy cream

1 1/2 oz. roasted garlic, mashed

1/4 c. extra-virgin olive oil, plus more for drizzling

4 c. fresh pear, diced

1/4 bunch basil, finely cut

2 t. chili flakes, crushed

1 oz. lemon juice

Lavender honey, for drizzling

Preparation

  1. Preheat grill pan over medium heat. Brush bread slices with melted butter and grill until crispy.
  2. In large bowl, whip together ricotta, heavy cream and roasted garlic. Slowly drizzle in 1/4 cup olive oil, stirring to combine.
  3. Combine pear, basil, chili flakes and lemon juice in medium bowl.
  4. Spread ricotta mixture on crostini and top with seasoned pear. Finish with drizzle of lavender honey and more olive oil.