Sweet Pears on Creamy Ricotta and Toast
Ingredients
4 pieces of sourdough bread, lightly toasted
3 soft Packham pears, sliced
150 g plant-based ricotta, whipped (or ricotta of your choosing blended till smooth)
For the Sweet and Sour Pears
180 ml white wine vinegar
100 ml extra virgin olive oil
1 tsp smoked paprika
2 pears (1 cubed and 1 sliced for garnish)
60 g pine nuts
dill sprigs, chopped handful
Method
1
In a pan, heat the vinegar and olive oil and smoked paprika together so they are warm. Pour into a bowl with the. Once cool add the chopped dill and cubed pears and mix all together
2
Smear the ricotta smoothly over the warm sourdough. On top of the toast, add the sliced pears and then gently pour the pear agrodolce over the top.
Ingredients
4 pieces of sourdough bread, lightly toasted
3 soft Packham pears, sliced
150 g plant-based ricotta, whipped (or ricotta of your choosing blended till smooth)
For the Sweet and Sour Pears
180 ml white wine vinegar
100 ml extra virgin olive oil
1 tsp smoked paprika
2 pears (1 cubed and 1 sliced for garnish)
60 g pine nuts
dill sprigs, chopped handful
Directions
1
In a pan, heat the vinegar and olive oil and smoked paprika together so they are warm. Pour into a bowl with the. Once cool add the chopped dill and cubed pears and mix all together
2
Smear the ricotta smoothly over the warm sourdough. On top of the toast, add the sliced pears and then gently pour the pear agrodolce over the top.
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