Pear and Ricotta Tartine

Pear and Ricotta Tartine

Creamy ricotta, sweet ripe pears, and crunchy walnuts come together on toasted bread for a simple tartine that balances freshness, richness, and texture. Finished with extra virgin olive oil and a drizzle of honey, each bite brings together sweet and savory flavors.
Extra virgin olive oil adds a smooth, fruity richness that complements the delicate ricotta and juicy pears, bringing the ingredients together without overpowering them. A little coarse salt and freshly ground black pepper create contrast, while walnuts add a satisfying crunch. Honey provides a gentle sweetness that highlights the natural flavor of the pears.
We like to serve these tartines immediately, while the bread is still crisp and the ricotta is cool and creamy. They are perfect for breakfast, brunch, or a light lunch. Pair them with a fresh green salad for a more complete meal.

Ingredients (Serves 4)

4 slices of rustic sourdough or country bread (approximately 200 g)
300 g ricotta cheese
2 ripe pears (approximately 300 g, cored and thinly sliced)
40 g walnuts, roughly chopped
30 ml extra virgin olive oil
20 g honey
Coarse sea salt, to taste
Freshly ground black pepper, to taste

Method

1. Toast the bread.

Lightly toast the bread slices until golden and crisp on the outside but still slightly soft in the center.

2. Spread the ricotta.

Divide the ricotta evenly among the four slices of toasted bread, spreading it generously across the surface.

3. Add the pears and walnuts.

Arrange several thin pear slices over the ricotta on each tartine. Sprinkle the chopped walnuts evenly over the top.

4. Finish with olive oil and honey.

Drizzle each tartine with extra virgin olive oil, allowing it to coat the pears and ricotta. Season lightly with coarse sea salt and freshly ground black pepper, then finish with a gentle drizzle of honey.