Pear and Arugula Crostini with Whipped Parmesan Cream

This pear and arugula crostini is an easy way to make an appetizer spread look far more polished than the effort it actually took. A whipped parmesan cream base, a sweet pear vinaigrette, and a bit of peppery arugula come together on a crisp toasted baguette in about 30 minutes.

Why You'll Love the Pear and Arugula Crostini

• Whipped Parmesan Cream. The secret to this recipe is whipping the cream cheese and heavy cream together, which creates a light, airy base far superior to plain cream cheese.
• Sweet and Peppery. The sweetness of the maple pear vinaigrette is balanced by the peppery bite of fresh arugula.
• Looks Gourmet, Takes Minutes. It looks like something from a high end caterer, but you can assemble it in about 30 minutes.
• Make Ahead Friendly. The cheese mixture and vinaigrette can both be made a day in advance, which makes this an easy one to prep before guests arrive.
• Endlessly Reusable. The vinaigrette doubles as a salad dressing and the cheese mixture works as a dip or sandwich spread, so nothing here is a one use recipe.

Ingredients for the Best Parmesan Pear Crostini

• Cream cheese or mascarpone forms the base of the whipped topping and gives it that rich, tangy backbone.
• Heavy cream gets whipped into the cream cheese to lighten the texture into something airy instead of dense.
• Parmesan cheese adds a salty, savory depth to the whipped topping that balances the sweetness of the pear.
• Black pepper and thyme season the whipped cheese mixture with a little warmth and herbal note.
• Pears, diced small, bring natural sweetness and a soft texture that pairs against the crisp baguette.
• White wine vinegar, olive oil, and maple syrup or sugar combine into a light vinaigrette that coats the diced pears.
• Baguette, toasted, provides the crisp base that holds everything without going soggy right away.

Making the Whipped Parmesan Pear Crostini

1. Preheat the oven to 375 degrees F. Arrange the baguette slices on a baking sheet and brush lightly with olive oil. Bake for 6 to 8 minutes, until golden and crisp, and let cool.
2. Add the cream cheese to a mixing bowl and beat until soft and creamy, then add the heavy cream and beat until combined and airy.
3. Add the parmesan cheese, black pepper, and thyme. Mix until combined and set aside.
4. In a separate bowl, mix the olive oil, maple syrup or sugar, and vinegar together, then stir in the diced pears and set aside.
5. Spread about a tablespoon of the cheese mixture onto each piece of toasted baguette, leaving a small well in the center.
6. Spoon a teaspoon or so of the pear mixture into the well, being careful not to let it spill over the edges.
7. Top each piece with a bit of arugula and serve.

Tips on Making the Easy Pear Appetizer for Parties

• Do not peel the pears before dicing them. The skin holds its shape well once diced and adds a bit of color and texture.
• Use pure maple syrup rather than pancake syrup if you go that route, since pure maple syrup mixes into the vinaigrette more smoothly and has a cleaner flavor.
• Keep the cheese mixture, vinaigrette, and toasted baguette separate until close to serving time, since assembled crostini soften fairly quickly once the wet toppings hit the bread.

Troubleshooting the Make Ahead Crostini with Pear and Arugula

• Crostini turned soggy before serving. This usually means they were assembled too far ahead. Keep the components separate and build the crostini within about 30 minutes of serving.
• Cheese mixture is too loose to hold its shape. This can happen if the cream cheese was very soft or warm when the cream was added. Chill the mixture for 10 to 15 minutes before spreading if this happens.
• Pear mixture is spilling over the edges of the crostini. Use a bit less pear mixture per piece, and make sure the well pressed into the cheese mixture is deep enough to hold it.

This would make a great start to a city chicken dinner.

Also try out my apple salad with blue cheese and walnuts for a great starter salad.

FAQ's:

Recipe

Pear and Arugula Crostini with Whipped Parmesan Cream

Author: Dan Harper

170kcal

No ratings yet

Pinterest Facebook Share on X

Share Print

Prep 30 minutes mins

Total 30 minutes mins

Elevate your appetizer game with this pear and arugula crostini. An incredible combination of pear, arugula, parmesan, and cream cheese.

Servings 12 servings

Course Appetizer

Cuisine American

Ingredients

1x2x3x

• ▢ 8 oz softened cream cheese or mascarpone cheese
• ▢ ¼ cup heavy whipping cream
• ▢ ½ cup grated parmesan cheese
• ▢ ½ teaspoon black pepper
• ▢ 1 teaspoon dried thyme
• ▢ 2 diced semi-hard pears
• ▢ 2 tablespoons white wine vinegar
• ▢ 1 tablespoon olive oil
• ▢ 1 tablespoon pure maple syrup or sugar
• ▢ 1 baguette cut into 10-12 one-inch pieces
• ▢ 1 cup arugula

Method

Prevent Sleep ModePrevent Sleep Mode

1. Preheat oven to 375°F. Arrange baguette slices on a baking sheet and brush lightly with olive oil. Bake for 6-8 minutes until golden and crisp. Let cool.
2. Add cream cheese to your mixing bowl and mix until soft and creamy, then add whipping cream until combined.
3. Add parmesan cheese, black pepper, and thyme. Mix until combined and set aside.
4. Mix the oil, syrup or sugar, and vinegar together and combine. Then mix in the diced pears. Set aside.
5. Spread a tablespoon of the cheese mixture onto a piece of the baguette leaving a well for the pears.
6. Place a teaspoon, or what will fit, of the pear mixture into the well you made on the piece of bread.
7. Place arugula on top of the pears.

Nutrition

Serving12 servingsCalories170kcalCarbohydrates13gProtein5gFat11gSaturated Fat6gPolyunsaturated Fat1gMonounsaturated Fat3gCholesterol28mgSodium263mgPotassium72mgFiber1gSugar3gVitamin A406IUVitamin C0.3mgCalcium85mgIron1mg

Private Notes

Click here to add your own private notes.

Tried this recipe?

Let us know how it was!