Ingredients
2 pears, quartered, cored, cut into wedges
12 thin slices French baguette
150 g fresh ricotta
12 rocket leaves, trimmed
Sea salt flakes and freshly ground black pepper
Extra virgin olive oil, to serve
Method
1
Place baguette slices into a toaster or sandwich press and cook until golden on both sides. Spread ricotta onto each slice of toast. Top with pear wedges and rocket leaves. Season with sea salt flakes and freshly ground black pepper. Drizzle with oil and serve.
Ingredients
2 pears, quartered, cored, cut into wedges
12 thin slices French baguette
150 g fresh ricotta
12 rocket leaves, trimmed
Sea salt flakes and freshly ground black pepper
Extra virgin olive oil, to serve
Directions
1
Place baguette slices into a toaster or sandwich press and cook until golden on both sides. Spread ricotta onto each slice of toast. Top with pear wedges and rocket leaves. Season with sea salt flakes and freshly ground black pepper. Drizzle with oil and serve.
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