Ricotta and Roasted Pear Tartine

Ricotta and Roasted Pear Tartine

If you’re making this recipe in the summer, try using plums or peaches.

servings
8

Ingredients














Cooking Instructions

1

Heat oven to 400°F. Line a rimmed baking tray with parchment paper. Cut pears into eight slices each. Gently toss pears with melted butter, a pinch of sea salt and brown sugar. Spread them on the baking sheet. Bake on upper rack for 20 minutes until edges are crisped and caramelized.


2

While pears are baking, mix ricotta with parmesan, chives, parsley, salt and a few grinds of fresh black pepper. Turn oven up to 500°F. Slice the baguette in half lengthwise and bake for 4 minutes until just toasty. Spread ricotta mixture on both halves and put back in oven for another minute or two to warm through.


3

Evenly distribute pears on top of cheese and drizzle with honey. Finish with a few grinds of fresh pepper. Spread greens on top and cut baguette into pieces on a bias (45° angle). Serve warm or at room temperature.


Ingredients














Cooking Instructions

1

Heat oven to 400°F. Line a rimmed baking tray with parchment paper. Cut pears into eight slices each. Gently toss pears with melted butter, a pinch of sea salt and brown sugar. Spread them on the baking sheet. Bake on upper rack for 20 minutes until edges are crisped and caramelized.


2

While pears are baking, mix ricotta with parmesan, chives, parsley, salt and a few grinds of fresh black pepper. Turn oven up to 500°F. Slice the baguette in half lengthwise and bake for 4 minutes until just toasty. Spread ricotta mixture on both halves and put back in oven for another minute or two to warm through.


3

Evenly distribute pears on top of cheese and drizzle with honey. Finish with a few grinds of fresh pepper. Spread greens on top and cut baguette into pieces on a bias (45° angle). Serve warm or at room temperature.


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