Walnut Butter & Roasted Pear Crostini

appetizer crostini dairy free nut butters paleo vegan walnut butter

Recipe inspired by The California Walnut Board.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.


For the Walnut Butter:

  • 2 cups walnuts
  • Pinch salt (optional)

For the Roasted Pears:

  • 2 ripe yet firm pears
  • 1 teaspoon sugar
  • 1 teaspoon chopped parsley 

To Assemble:

  • Bread of choice: whole-wheat, french baguette or sourdough bread sliced into 6 pieces
  • Honey for drizzling (about 2 tbsps) or maple syrup if vegan


  • To make walnut butter:
    • Place walnuts in the NutraMilk container.
    • Press Butter cycle, set for 5-6 minutes.
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 1-2 minutes for a creamier butter.
    • Use amount necessary to layer bread and store the rest for later use.
  • To make the roasted pears:
    • Preheat the oven to 400°F. Peel the pears and cut them in half. Remove the cores. Place cut side down on a baking sheet. Sprinkle the sugar over the top. Bake for 10 minutes. Cool and cut into 1/2-inch pieces and put the pieces in a bowl. Stir in the parsley. Refrigerate until ready to serve.                                                                                                    
  • To assemble the crostini:
    • Toast the bread in the toaster or under the broiler. Spread some of the walnut butter on top of the bread, spoon some pears on top and drizzle with honey.

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