Pear, Ricotta & Hot Honey Toasts
with Arugula Walnut Salad
Pear, Ricotta & Hot Honey Toasts
Creamy ricotta and juicy pear top crisp toasts, finished with a sweet-spicy drizzle and served alongside a peppery arugula walnut salad for a fresh, elegant bite.
Ingredients
For 2 servings
- 2 ounce Arugula
- 1 unit Bartlett Pear
- 4 tablespoon Crème Fraîche
- 1 teaspoon Garlic Powder
- 1 unit Lemon
- ¾ ounce Mike’s Hot Honey®
- 4 ounce Ricotta Cheese
- 4 slice Sourdough Bread
- 1 ounce Walnuts
Additional Ingredients
- 4 teaspoon Olive Oil
- Pepper
- Salt
American
PDF
DifficultyEasy
Total Time10m
Calories700
Protein14g
Carbs87g
Fat36g
Tags:
VeggieFiber SmartEasy Cleanup
⚠️Allergens:
🥛Milk🌱Soy🌾WheatSwaps and substitutions
For dairy-free, swap the ricotta and crème fraîche for a creamy plant-based spread or whipped tofu. For nut-free, replace the walnuts with toasted seeds; for gluten-free, use gluten-free toast instead of sourdough.
What to serve with it
Serve with a crisp apple or citrusy side salad, plus sparkling water, dry cider, or iced tea to keep the sweet-savory flavors bright. If you want more of a meal, add a light soup or roasted vegetables.
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