Be prepared to accept complements as guests gush over this sweet and savoury Pistachio and Pear Baked Ricotta. In this decadent appetizer, creamy ricotta cheese is mixed with the fresh flavours of thyme, lemon zest and cracked black pepper, then baked until puffed like a soufflé and golden brown. Unmolded onto a serving plate and cloaked in a caramel coated topping of juicy pears and crunchy pistachios, this stunningly beautiful appetizer is perfect for when you want to impress. Here’s a little secret though: this Instagram gorgeous appetizer is deceptively simple to make and comes together quickly – making it perfect for holiday entertaining. Pair this savoury and sweet mini cheesecake with your favourite crackers or bread and get ready to accept the accolades!

A Pistachio and Pear Baked Ricotta appetizer sits on a white marble serving platter. A wedge of the baked cheese has been cut away to revel the creamy centre.

Let’s get into it. A warm and creamy appetizer that’s easy to prepare, with delicious seasonal flavours and tons of wow factor? That’s exactly what I need. An appetizer special enough for Thanksgiving, Christmas and New Year’s entertaining? Yes, yes please. Ideal for dinner parties, family gatherings, cocktail parties and brunches, this Pistachio and Pear Baked Ricotta is a hit at any occasion. Flecked with fresh thyme, lemon zest and black pepper, the savoury little ricotta cheesecake is a wonder all on its own. With caramel-covered pears and pistachios spooned over top, this pretty dish is the perfect mix of savoury and sweet. Whether you’re hosting for a holiday party or just want to elevate your next cheese board, this Pistachio and Pear Baked Ricotta is just the thing!

A mini cheesecake made of ricotta, lemon and thyme sits on a marble platter, covered with caramelized pistachio and pear topping. A slice of the cheesecake has been removed revealing the creamy centre. Crackers and fresh pears are seen in the background.

To the What Goes In Pistachio and Pear Baked Ricotta?

Whole Milk Ricotta: This Italian cheese is like a classic string of pearls – always elegant, versatile enough to be dressed up or down, and perfect for just about any occasion. Ricotta is a rich, spreadable and creamy cheese, with a slightly sweet flavour. For a Pistachio and Pear Baked Ricotta with delicious texture and best flavour, use good quality whole milk ricotta cheese. As in many recipes containing this type of soft cheese, it is important to drain the extra liquid from the ricotta before baking to avoid weeping and puddling when you invert the baked cheesecake.
Egg: An egg is mixed in to the ricotta mixture to give this appetizer enough structure to hold its shape.
Lemon Zest and Lemon Juice: Lemon zest is added to the ricotta mixture for bright citrus flavour that pairs well with thyme and black pepper. The caramel topping contains lemon juice to prevent the pears from browning and balance the sweetness of the caramel sauce. That caramel sauce is so good you’ll be tempted to eat it with a spoon right out of the pan.
Fresh Thyme: Fresh thyme leaves lend herby flavour to the baked ricotta. Save some extra thyme sprigs for garnishing the finished dish.
Kosher Salt: I use Diamond Crystal Kosher Salt in all my recipes as it contains less sodium per volume than other brands, such as Windsor or Morton’s. If you use a brand other than Diamond Crystal, consider reducing the amount of salt by one third.
Freshly Ground Black Pepper: The amount of freshly ground black pepper added to this Pistachio and Pear Baked Ricotta should be according to taste. I like a lot of black pepper in this recipe and add a generous 8-10 cracks from my pepper grinder. If you prefer less, 3-4 cracks should do the trick. If you don’t have a pepper grinder, or you wish to keep your nice grinder clean for use at the table, pick up a mini grinder with peppercorns from the spice aisle or add it to your next Amazon order. (I keep these inexpensive grinders in my kitchens, and include them in my travel kit for beach side rentals and ski chalets. Packing one in your suitcase ensures you won’t be without freshly ground black pepper for your seafood dinner or grilled steaks, and you won’t be heartbroken if you accidentally leave it behind.)
Butter and Brown Sugar: The pistachio and pear topping in this delicious appetizer starts with a delicious homemade caramel made from butter and brown sugar. I use salted butter, but if you are using unsalted butter be sure to add a pinch of salt to get that perfect salty sweet balance.
Pear: The pear should be ripe but still firm so the pieces will hold their shape when warmed in the caramel sauce. The pear will release its juices in the hot pan, adding delicious fresh pear taste to the sauce. For festive colour, look for red pears or a yellow pear with a red blush and leave the skin on.
Pistachios: The pistachio is having a moment this holiday season! Adding crunchy contrast to the soft pear and creamy caramel, shelled pistachios are added to the topping at the very end and briefly warmed through. Look for pistachios with a bright green colour for freshest flavour. If they have purple-ish papery skins, rub the pistachios in a clean kitchen towel to remove most of the skin, exposing the bright green colour.

A baking dish of baked ricotta cools on a stove top. The image shows how the appetizer will rise in the oven like a soufflé, then sink in the centre as it cools.

How Do You Make Pistachio and Pear Baked Ricotta?

This showstopping appetizer looks like it took tons of time and professional level culinary skills to pull off, but the beauty of this recipe hides in its simplicity. Here’s how it’s made:

Step 1: Drain the ricotta to get rid of any extra liquid. (This is an important step so the finished ricotta cheesecake doesn’t get puddly when it’s inverted.)

Step 2: Mix together the drained ricotta, lemon zest, black pepper, salt, thyme and an egg. That’s it – just 6 simple ingredients are all it takes to make the mini ricotta cheesecake!

Step 3: Spoon the ricotta cheesecake mixture into a greased baking dish and bake until it’s puffed and lightly golden. While the cheesecake bakes, melt the butter in a skillet and add the brown sugar and lemon juice to make a caramel sauce. Fold in the chopped pears and cook just until the pear releases its juices, contributing delicious fruity flavour to the sauce. Add the pistachios and stir to warm in the caramel.

Step 4: Run a knife around the edges of the ricotta cheesecake to loosen, then invert it onto a serving platter. Spoon the pistachio and pear mixture over top of the cheesecake, allowing the caramel sauce to drip down the sides. Garnish with some extra thyme sprigs and serve!

SERVING SUGGESTIONS

Pistachio and Pear Baked Ricotta makes a chic appetizer for gatherings where you really want to impress. Serve with crackers, crostini or fresh bread at Thanksgiving, Christmas, New Year’s Eve or elegant winter dinner parties. Add a stylish and unexpected touch to a charcuterie board with Pistachio and Pear Baked Ricotta. Prosciutto and salami are delicious served alongside, and turn this light appetizer into a more substantial meal. For a festive brunch, set out a platter of Pistachio and Pear Baked Ricotta as guests arrive, along with French 75 cocktails (or a citrus based mocktail) for a polished start to your party.

Pistachio and Pear Baked Ricotta is seen from above, displaying its beautiful caramelized pear and vibrant green pistachio topping.

DRINK PAIRINGS

A classic and refreshing French 75 cocktail is the perfect match for this rich appetizer. For an elegant Après Ski gathering, I like to serve this baked ricotta with a round of Hugo Spritz Cocktails. Made with refreshing lime juice, herby mint, floral elderflower liqueur and bright Prosecco, the Hugo pairs perfectly with the citrus and fresh herb flavours of this dish. If you’re looking for a wine, the sweetness of the caramelized pear in this appetizer calls for a white wine with some sweetness, such as an off-dry Riesling. A Chenin Blanc, with hints of honey and refreshing acidity would also be a good choice. Are you serving this Pistachio and Pear Baked Ricotta at a festive occasion? For the holidays, especially Christmas and New Year’s Eve, I would serve this appetizer with Prosecco.

Pistachio and Pear Baked Ricotta is shown, lavishly garnished with caramelized pears, green pistachios and sprigs of fresh time. The appetizer is surrounded by crisp crackers for serving and red and yellow pears.

An elegant Pistachio and Pear Baked Ricotta sits in the foreground with chunks of caramelized pear, bright green pistachio and fresh sprigs of thyme tumbling from the top. The appetizer is surrounded by fresh pears and crackers.

Pear and Pistachio Baked Ricotta

Sarah Gallienne

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Prep Time 10

Cook Time 30

Draining Time 1

Total Time 1 40

Course Appetizer

Cuisine Italian, North American

Servings 6

Ingredients

Baked Ricotta:

1 1/2 cups whole milk ricotta cheese
1 egg
zest of a lemon
1 Tbsp fresh thyme leaves
1/2 tsp kosher salt
freshly ground black pepper

Pear and Pistachio Topping

2 Tbsp butter
2 Tbsp brown sugar, packed
1 pear, cut in small dice
2 tsp lemon juice
3 Tbsp shelled pistachios

Instructions

Place the ricotta in a fine mesh sieve (or a colander lined with cheesecloth). Place the sieve over a bowl and transfer to the fridge. Allow the ricotta to drain for about 1 hour, stirring every 15 minutes, to remove any excess moisture. Discard the liquid that accumulates in the bowl.
Place a rack in the centre of the oven and preheat to 400F. Generously grease a round 2 cup baking dish and set aside.
In a mixing bowl, combine the drained ricotta, egg, lemon zest, thyme and salt. Use a pepper grinder to add lots of freshly ground black pepper to taste. (I use 8-10 good cracks of freshly ground black pepper.) Spoon the ricotta mixture into the prepared baking dish. Place a baking sheet or piece of foil under the baking dish to catch any drips. Bake until the ricotta is puffed like a soufflé and has browned in places, about 25-30 minutes. Remove the baked ricotta from the oven and allow to cool for 10 minutes. The centre of the soufflé will sink as it cools, which is normal.
While the ricotta is baking, prepare the topping. Melt the butter in a small skillet over medium heat. Add the brown sugar and bring the mixture to a gentle simmer, stirring with a rubber spatula until the sugar is dissolved. Add the diced pear and lemon juice, stirring to incorporate. Allow the mixture to simmer gently, until the pear is slightly softened and the sauce has thickened, about 3-4 minutes. Add the pistachios and stir until coated in the sauce and warmed through. Remove from heat and allow to cool slightly.
Run a knife around the edges of the baking dish, then invert the ricotta onto a rimmed serving platter. Pour the pear and pistachio mixture over top of the baked ricotta, allowing the sauce to drip down the edges. Garnish with additional thyme sprigs and serve warm with fresh bread or crackers.

Notes

To partially make in advance, drain the ricotta and combine it with the thyme, lemon zest, black pepper, salt and egg. Spoon it into the greased baking dish, then cover with plastic wrap and transfer to the fridge to chill for up to 12 hours. Just before serving, remove the plastic wrap and bake per the recipe instructions until puffed and golden. Make the topping and serve warm.

Keyword Appetizer, pear, pistachio, ricotta

RECIPE NOTES

This Pistachio and Pear Baked Ricotta is best served warm, shortly after it is made. In the unlikely event that there’s any left at the end of the party, the leftovers can be kept in a covered container in the fridge for up to 3 days. It will be messy, but still delicious scooped onto crisp crackers or fresh bread. You can reheat in an oven safe dish in a 300F oven for 10 minutes, if desired.

Pistachio and Pear Baked Ricotta