Pear & prosciutto toast with hot honey
Waitrose and Partners

Pear & prosciutto toast with hot honey

Sweet and salty flavours with a punch of chilli. 

0 out of 5 stars(0) Rate this recipe
  • Serves4
  • CourseLunch
  • Prepare15 mins
  • Cook5 mins
  • Total time20 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 3 tbsp clear honey
  • tsp cider vinegar
  • ¼ tsp chilli flakes (or more or less to taste)
  • 40g walnuts
  • 4 slice/s Crosta & Mollica Pane Pugliese
  • 80g pack Prosciutto Crudo (alternatively, you can use salami or Serrano ham, if preferred)
  • 250g ricotta
  • 2 pears, thinly sliced
  • 1 pinch ground black pepper

Method

  1. Put the clear honey, cider vinegar and chilli flakes in a small pan and gently heat for 5 minutes, then set aside. Toast the walnuts in a dry frying pan, then roughly chop and set these aside too. Toast the slices of Pane Pugliese. Meanwhile, tear each slice of Prosciutto Crudo in half. Spread the ricotta thickly between the slices of toast and top each piece with the torn prosciutto, sliced pears, ground black pepper and the toasted walnuts. Drizzle with the hot honey to serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,374kJ/ 565kcals

Fat

18g

Saturated Fat

7.1g

Carbohydrates

76g

Sugars

26g

Fibre

6.9g

Protein

21g

Salt

2.6g

Book a slot to see product availability

To view what's in stock at your nearest Waitrose & Partners store, please book a slot

Add ingredients

View this recipe's ingredients and add them to your trolley

Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet