Ricotta, Pear & Walnut Crostini
- 15 oz Lamagna Ricotta
- 2 bosc pears, sliced thinly
- 1 cup walnuts, toasted
- Crostini or slices of bagutte, toasted
- Black pepper (optional)
Top each crostini with a dollop of Lamagna Ricotta. Layer with 2-3 slices of pear, and arrange crostini on serving platter. Sprinkle crostini with crushed walnuts, drizzle with honey, and top with black pepper, if desired.