Quick lemon ricotta toasts with raw beet, pear, and pistachio
Fast, fresh toasts topped with lemony ricotta, thin slices of raw beet, juicy pear, toasted pistachios, and a touch of honey and thyme. An original combination ready in minutes.
Ingredients
- 4 slices (120 g) rustic bread slices (preferiblemente of dough madre or pan of campo)
- 160 g ricotta cheese (whole or parcialmente descremado)
- 1 unit lemon (usar 2 tsp/10 ml of juice and 1 tsp of zest)
- 80 g raw beet (pelada and cut muy fina or grated gruesa)
- 1 medium unit (140 g) firm pear (thinly sliced finas)
- 25 g toasted pistachios (chopped groseramente)
- 15 ml honey (for terminar)
- 15 ml olive oil (divided)
- 2 g fresh thyme (solo the hojitas)
- 2 g salt (or to taste)
- 1 g black pepper (freshly ground)
Nutrition facts
per serving
Approximate nutritional information
Allergens
Instructions
- 1
Preheat a skillet, griddle, or toaster. Toast the bread slices until golden and crisp, about 2 to 4 minutes total. If using the oven, toast at 220 °C / 425 °F for 4 to 5 minutes.
- 2
Meanwhile, in a bowl, mix the ricotta with 2 teaspoons (10 ml) lemon juice, 1 teaspoon lemon zest, half of the olive oil, half of the salt, and a little black pepper until smooth and creamy.
- 3
In another bowl, combine the raw beet with the pear, the remaining olive oil, the remaining salt, a few extra drops of lemon if desired, and half of the thyme. Toss gently so the slices are evenly seasoned.
- 4
Spread the lemon ricotta over each warm toast.
- 5
Top with the beet and pear mixture. Add the chopped pistachios and finish with a drizzle of honey.
- 6
Sprinkle with the remaining thyme and a little more black pepper. Serve immediately to keep the bread crisp.
Chef tips
Slice the beet very thin with a mandoline or vegetable peeler so it stays tender when eaten. For extra contrast, chill the pear for a few minutes before using.
Substitutions
You can swap the ricotta for creamy cottage cheese or whipped fresh cheese. The pear can be replaced with a firm apple, and pistachios can be swapped for walnuts or almonds if desired.
