Pear & Citrus Ricotta Toast


Ever get sick of plain old toast and butter?  

If you're anything like me, you've tried to bring your morning toast to life with some jam or jelly, and even slathered some peanut butter or maybe even some almond butter instead...'cause you know, almond butter is fancy.  Somehow, it just doesn't quite do the trick.  

If you feel my pain, then you'll enjoy this super easy, fancy-ish recipe for an alternative to your usual toaster eats.


Pear & Citrus Ricotta Toast

                                                                            Photo by Epicurean Chronicles

Time: 20 mins  |  Serves 4

  • 2 pears (I prefer Bosc pears)
  • 1 cup Whole Milk Ricotta 
  • 4 slices of Brioche Bread cut 1.5 inches thick (you can substitute your preferred sliced bread)
  • 1 tsp of orange zest (you will need a zester and an orange for this)
  • 1 Tbs honey (for ricotta)
  • 1/4 cup sliced almonds (roast them in a pan for added flavor)
  • 1 tsp salt
  • 2 Tbs honey (to drizzle)

Slice pears length wise, about 1/4 of an inch thick each and make sure to poke out the seeds then set aside.  Depending on the size of the pears, you may have some left over after you're done.  If you have some lemon hanging around, squeeze some lemon on the leftover slices and store it in a container in the fridge.  It should keep for 2 days without browning.  

Place your sliced bread in your toaster to your desired toasty-ness. While they're toasting, place the ricotta in a medium sized mixing bowl.  Use a zester and grate a teaspoon (I eyeballed this) of orange zest (it's just the first thin layer of the peel) into the ricotta.  Add the honey and salt and start mixing with a spoon.  

Once your toast is done, place the toast on a dish, top it with a generous serving of your ricotta mixture.  Arrange your pear slices on top of the ricotta (I like to fan them out) and drizzle with honey and top with a sprinkling of sliced almonds.  

Take a bite, enjoy and don't forget to share by using #EpicureanRecipes and #EpicureanChronicles.

                                                                                                                                                                                                                                                     Photo By Epicurean Chronicles