Walnut Crostini with Ricotta, Swiss Chard, and Walnut Crumble with Pear Compote

Total Time
1 Hr, 55 Mins
Serves
24
Meal
Brunch Lunch
Course
Appetizers

Total Time

Prep Time
40 Mins
Cook Time
1 Hr, 15 Mins
Total Time
1 Hr, 55 Mins

Nutrition

Calories
312 cal
Total Fat
11 g
Trans Fat
0 g
Polyunsaturated Fat
5 g
Cholesterol
10 mg
Sodium
500 mg
Carbohydrates
43 g
Dietary Fiber
2 g
Protein
11 g

Ingredients

For the homemade ricotta cheese (or use store bought):

  • 2 quarts whole milk
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 3 tablespoons fresh lemon juice

For the garlic lemon Swiss chard:

  • 1 bunch Swiss chard, cleaned, with the tough stem ends removed
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 2 teaspoons finely grated lemon zest
  • Salt and pepper to taste

For the walnut crumble topping:

  • 1 cup finely chopped, toasted California walnuts
  • 1/2 cup dry breadcrumbs
  • 3 tablespoons melted butter
  • Salt and pepper to taste

For the pear compote:

  • 1 large firm but ripe Bosc pear, peeled, halved and cored
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice

For assembling and garnishing the crostini:

  • 22 – 26 slices baguette-type bread, cut diagonally into slices about 1/3-inch thick and 3 inches across
  • The prepared ricotta
  • The prepared chard
  • The prepared walnut crumble topping
  • 1/4 cup, more or less, walnut oil
  • The pear compote
  • 1/4 to 1/3 cup sliced, pitted oil-cured olives or Kalamata olives

Preparation

For the homemade ricotta cheese:

  1. Line a large colander (or strainer) with a double-thick layer of cheesecloth and set the colander over a large bowl.
  2. Combine the milk, cream and salt in a 6-quart saucepan or Dutch oven. Bring to a boil over medium-high heat. This can take 12 – 15 minutes; stir frequently so the milk doesn’t scorch, or foam up and boil over. Add the lemon juice, then turn the heat to low and stir for about 2 minutes. It will look curdled.
  3. Pour the mixture into the cheesecloth-lined colander and let drain for 1 hour. The liquid will drip into the bowl below, leaving the ricotta cheese, or curds, in the cheesecloth. Transfer the cheese to a bowl, then cover and refrigerate. It will keep 3 – 4 days.  Makes about 2 cups ricotta

For the garlic lemon Swiss chard:

  1. Cut the chard leaves in half lengthwise then cut crosswise into pieces about 1/4-inch wide. Set aside.
  2. Heat oil in a large skillet or sauté pan over medium heat. Add the garlic and stir about 30 seconds, until it becomes fragrant but does not brown. Add the chard and cook for several minutes, stirring frequently, until it is wilted and limp. Add the lemon juice and zest, then season with salt and pepper to taste.  Makes about 1 cup cooked chard

For the walnut crumble topping:

  1. In a bowl combine all the ingredients and stir to mix thoroughly. The topping may also be mixed briefly in a food processor.  Makes about 1 1/4 cups topping

For the pear compote:

  1. Chop the pear halves, or cut them into 1/4-inch dice. Toss in a bowl with the sugar and lemon juice. Let sit for about an hour, stirring occasionally.

For assembling and garnishing the crostini:

  1. Preheat the oven to 300°F. Spread each slice of bread with about 1 1/2 tablespoons ricotta. Top with a generous teaspoon of chard, then sprinkle with about 2 teaspoons walnut crumble topping. As the crostini are assembled, place them on a large baking sheet. When all the crostini are on the baking sheet, drizzle them with the walnut oil.
  2. Bake 8 – 10 minutes.
  3. To serve, transfer the crostini to plates, then garnish each plate with pear compote and olive slices.