Roasted Pear & Onion Crostini with Prosciutto

chabaso classic recipe baguette

Photos by Monique Sourinho


1 Chabaso Classic Recipe Baguette, sliced horizontally, and then into thirds.

Olive oil

3T butter

3 sweet yellow onions, thinly sliced

4 pears, washed, peeled, cored, and thinly sliced

2T balsamic vinegar

2T maple syrup

Ricotta cheese

3/4c walnuts, toasted and chopped

1/4 thinly sliced prosciutto


  1. Heat oven to 425°F. Place sliced baguette on foil covered baking sheet, brush bread with olive oil. Bake til golden brown, about 7 minutes.
  2. In a large pan, add 2T butter, 2T olive oil, and onions to medium-low heat until caramelized, about 20 minutes. Set onions aside in a bowl.
  3. Add remaining butter to pan,  along with pears. Sauté for about 5 minutes or until tender. Add maple syrup, balsamic, and onions to pan. Season with salt and pepper to taste.
  4. Spread ricotta on toasted baguette, top with pear and onion mixture. Layer on a few slices of prosciutto. Sprinkle chopped walnuts on top.
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