Lemon ricotta, pear and honey toast

I love the combo of the sweetness from the honey together with the subtle lemon taste in this ricotta spread. An easy and fresh breakfast on a warm summer day.

Serves 2


  • 4 slices whole grain bread
  • 100 g ricotta
  • 1 Anjou pear, thinly sliced
  • 1/2 tsp lemon zest
  • 3 tsp pine nuts
  • 2 tsp runny honey
  • Pinch of flaky sea salt

Recipe Preparation

Preheat oven with broiler function.

Mix ricotta, lemon zest, and salt in a small bowl.

Place bread slices on a baking sheet and spread with ricotta mixture. Distribute pear slices onto each slice and sprinkle with pine nuts. Place baking sheet on middle rack and broil for about 5 minutes, or until pine nuts are lightly browned.

Serve warm with a drizzle of honey.

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