Pear & ricotta tartines
Waitrose and Partners

Pear & ricotta tartines

This combination makes for a great autumnal breakfast – the creamy, tangy ricotta melds beautifully with sweet, in-season pear.

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  • Makes4
  • 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.


  • 30g walnuts
  • 250g pack ricotta
  • 1 orange (scrubbed), zest
  • 2 conference pears, peeled, halved and cored
  • ground cinnamon, to serve
  • clear honey, to serve (optional)


  1. Toast the walnuts in a dry frying pan (or in the oven, if it’s already on for something else). Allow to cool, then roughly chop. In a small bowl, mix the ricotta with the orange zest. Cut the pear halves into thin slices lengthways, without cutting through the top end. Fan out the slices by gently pressing on them and pushing them out, leaving them intact at the stalk end.

  2. Toast the sourdough. Divide the ricotta mixture between the slices, then top each with a fanned-out pear half. Sprinkle the pears with a little cinnamon, top with the walnuts and serve with a drizzle of honey, if liked.


Typical values per item when made using specific products in recipe


1,499kJ/ 357kcals



Saturated Fat












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4 out of 5 stars1 rating