Waitrose and Partners
Pear & ricotta tartines

Pear & ricotta tartines

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

4 out of 5 stars(1) Rate this recipe
  • Makes4
  • CourseLunch
  • Prepare15 mins
  • Cook5 mins
  • Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 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)

Method

  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.

Nutritional

Typical values per item when made using specific products in recipe

Energy

1,499kJ/ 357kcals

Fat

13g

Saturated Fat

5.1g

Carbohydrates

44g

Sugars

17g

Fibre

4.9g

Protein

13g

Salt

1.3g

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Overall rating (4/5)

4 out of 5 stars1 rating