By Marge Perry and David Bonom
This simple appetizer is a study in contrasts and harmony: roasting intensifies pear’s flavor and highlights the fruit’s natural sugars, which contrasts beautifully with salty, savory bacon and mild, creamy ricotta
- baguette cut diagonally into 36 slices
- olive oil divided
- uncured bacon each cut into 4 pieces
- medium firm pears halved, cored and each cut into 24 slices
- ground cinnamon
- cayenne pepper
- sea salt
- canola oil
- medium fresh sage leaves
- whole milk ricott
- Preheat the oven to 400ºF.
- Place the bread in a single layer on a large shallow baking sheet and brush the top with 4 teaspoons of the oil. Bake until crisp, about 7 minutes. Remove from the oven and cool.
- Cook the bacon in a large nonstick skillet over medium heat until crisp, about 7-8 minutes, turning once. Transfer to a plate covered with paper towel and drain.
- Increase the oven temperature to 450F. Toss the pear slices with the remaining 1 tablespoon oil, sugar, cinnamon, cayenne pepper and salt. Arrange in a single layer on 2 large shallow baking sheets that have been lightly oil. Place one baking sheet in the oven and roast pear slices until tender, 9-10 minutes. Repeat with remaining baking sheet. Cool.
- Heat the canola oil in a small skillet over medium until very hot but not smoking. Add several sage leaves at a time and cook 5-10 seconds until crisp. Immediately transfer to a plate lined with paper towels and repeat with remaining sage leaves.
- To assemble, spread ricotta over the top of each toasted bread. Top with a slice of pear, a piece of bacon and a second slice of pear. Place a small dollop of ricotta one end, top with the sage leaves and serve
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