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.
- 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
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.