Quick lemon ricotta toasts with raw beet, pear, and pistachio

Name: Quick lemon ricotta toasts with raw beet, pear, and pistachio
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 2
Cuisine: Fusión mediterránea
Ingredients: 4 slices (4.2 oz) rustic bread slices; 5.6 oz ricotta cheese; 1 whole lemon; 2.8 oz raw beet; 1 medium (4.9 oz) firm pear; 0.9 oz toasted pistachios; 1 tbsp honey; 1 tbsp olive oil; 2 tsp fresh thyme; 1/3 tsp salt; 1/4 tsp black pepper

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.

10 minPrep

4 minCook

14 minTotal

2Servings

Vegetarian

Ingredients

Adjust servings

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

390 kcal

Calories

13 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 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.

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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