Makes 4 servings
Balsamic Mayonnaise Pistachio Pesto Whipped Ricotta Marinated Pears Glaze For serving
- For the Balsamic Mayonnaise: in a small bowl, combine the vinegar and mayonnaise. Set aside.
- For the Pistachio Pesto: in a food processor, pulse the pistachios, garlic, and a pinch of salt until quite fine. Add the parsley, arugula, and Parmesan, and pulse until finely chopped. In a steady stream with the machine running, add the olive oil, then the water and lemon juice. Season to taste with salt and pepper, and set aside.
- For the whipped ricotta: in a large bowl, vigorously whisk together the ricotta and honey. Set aside.
- For the marinated pears: In a large bowl, combine the vinegar, oil, salt, and pepper. Add the pear and onion and gently toss to coat. Set aside to marinate for at least 10 minutes.
- Heat a non-stick pan over medium heat. Add the pear and onion and sauté until deep, golden brown. Transfer to a medium bowl and set aside; reserve the pan.
- For the glaze: To the same pan, immediately add the balsamic and honey. Bring to a boil and quickly remove from the heat. Transfer to a small bowl and set aside to cool to room temperature.
- Preheat the broiler. Brush both sides of the bread with oil and toasted until golden brown on both sides.
- Spread each slice of bread with the balsamic mayonnaise. Top with pistachio pesto and a generous scoop of whipped ricotta.
- Toss the arugula in a bowl with the pear and onion, and season with salt and pepper, to taste. Top the toasts with the arugula salad, prosciutto, and a drizzle of the balsamic glaze.
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