Ricotta toasts with honey-roasted pears

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!