Ricotta toasts with honey-roasted pears
Ingredients
Utensils
baking sheet, oven, parchment paper, serrated knife, cutting board, pastry brush, chef's knife, small mixing bowl
How-To Videos
How to cut a pear
How to zest citrus fruits
Nutrition per serving
Step 1/ 7
- ⅓ baguette
- baking sheet
- oven
- parchment paper
- serrated knife
- cutting board
Preheat oven to 200°C/400°F. Slice baguette and arrange slices on a parchment-lined baking sheet.
Step 2/ 7
- olive oil for brushing
- pastry brush
Brush both sides of bread with olive oil. Bake at 200°C/400°F until golden brown, approx. 15 min. Remove from oven and set aside to cool.
Step 3/ 7
- 1 Bartlett pears
- baking sheet
- chef's knife
- parchment paper
- cutting board
Increase oven temperature to 220°C/425°F. Slice pears and arrange on parchment-lined baking sheet.
Step 4/ 7
- 1⅓ tbsp honey
- 1 sprigs thyme
- salt
Drizzle with honey and sprinkle with thyme and salt to taste. Roast in oven at 220°C/425°F for approx. 15 min. or until honey caramelizes and pears become fragrant. Set aside to cool slightly.
Step 5/ 7
- 83⅓ g ricotta
- ⅓ lemon (zest)
- small mixing bowl
Combine ricotta cheese and lemon zest.
Step 6/ 7
Top each toast with some of the ricotta cheese.
Step 7/ 7
- salt
- pepper
Top the toasts with a few pear slices each. Season with salt and pepper to taste. Enjoy!
Enjoy your meal!
Tags
More delicious ideas for you
- vegetarianEasy colorful carrot tart with ricottaMarco Hartz
- Classic cheese fondueLisa Schölzel
- Deviled eggsAlex Hiller
- Mediterranean bruschetta with prawnsMiele
- vegetarianRoasted garlic breadXueci Cheng
- vegetarianIce cream-filled profiterolesJulie Myers
- vegetarianRoasted root vegetables with brown butter and hazelnutsRuby Goss
- Gruyère and black pepper popoversJulie Myers
