Golden Ricotta Toasts with Warm Pears and Rosemary Honey

Name: Golden Ricotta Toasts with Warm Pears and Rosemary Honey
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 8 slices rustic bread, sliced; 1 tbsp olive oil; 1 cup ricotta cheese; 2 whole firm pears; 1 tbsp butter; 3 tbsp honey; 1 tsp fresh rosemary; 3/4 tsp ground cinnamon; 1/4 tsp fine salt; 1/3 cup walnuts; 1 tsp lemon zest

An original breakfast featuring oven-toasted bread topped with creamy ricotta, cinnamon-warmed pears, and fragrant rosemary honey. It balances crisp texture, tender fruit, and an aromatic finish.

15 minPrep

15 minCook

30 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

8 slices rustic bread, sliced (of approx. 35 g each a)
15 ml olive oil (for brush the pan)
240 g ricotta cheese (whole or parcialmente descremado)
2 units firm pears (without core and thinly sliced finas)
15 g butter (for saltear the peras)
45 ml honey (divided)
2 g fresh rosemary (finely chopped)
2 g ground cinnamon
1 g fine salt (a pinch for the ricotta and otra for the peras)
40 g walnuts (lightly chopped)
2 g lemon zest (finely grated)

Nutrition facts

per serving

390 kcal

Calories

11 g

Protein

37 g

Carbs

22 g

Fat

4 g

Fiber

33 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyTree Nuts

Instructions

1
Preheat the oven to 220 °C / 425 °F. Place the 8 slices of rustic bread on a tray and brush both sides with the olive oil.
2
Bake the bread for 8 to 10 minutes at 220 °C / 425 °F, turning halfway through, until golden and crisp around the edges.
3
Meanwhile, stir the ricotta with a pinch of salt and the lemon zest in a bowl until creamy and easy to spread.
4
Heat a skillet over medium heat. Add the butter and, once melted, add the pears, cinnamon, and another pinch of salt. Cook for 4 to 5 minutes, stirring gently, until the pears are warm and just tender.
5
Add 2 tablespoons of the honey and the fresh rosemary to the skillet with the pears. Cook for 1 more minute over medium heat to infuse the mixture without boiling too much.
6
Toast the walnuts in a small skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant. Remove from the heat.
7
Spread each warm toast with a portion of ricotta. Spoon the warm pears and their rosemary honey over the top.
8
Finish each toast with the toasted walnuts and the remaining honey drizzled over everything. Serve immediately.

Chef tips

For a crispier texture, leave the bread in the oven 1 or 2 extra minutes, watching closely so it does not burn. Bosc or Anjou pears work especially well because they hold their shape when cooked.

Substitutions

You can substitute the ricotta with well-drained cottage cheese or mascarpone for a richer result. Walnuts can be swapped for almonds or hazelnuts if preferred. Rosemary can be replaced with fresh thyme for a gentler flavor profile.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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