Pear, Ricotta & Hot Honey Toasts
with Arugula Walnut Salad
The best thing since sliced bread? Toasted bread! Delicious on its own, carby comfort gets worlds better in the hands of our talented chefs. Sliced sourdough is toasted until golden, and spread with creamy, lemon-kissed ricotta. To top it off, juicy pears, crunchy walnuts, and a tangle of peppery arugula are heaped on and finished with a golden drizzle of hot honey. Truly a toast with the most.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Bartlett Pear
1 unit
Lemon
4 slice
Sourdough Bread
(Contains Soy, Wheat)
4 ounce
Ricotta Cheese
(Contains Milk)
4 tablespoon
Crème Fraîche
(Contains Milk)
1 teaspoon
Garlic Powder
2 ounce
Arugula
1 ounce
Walnuts
(Contains Tree Nuts)
¾ ounce
Hot Honey
Not included in your delivery
4 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce.
• Quarter lemon. Halve, core, and thinly slice pear. Toast sourdough.
• In a medium bowl, combine ricotta, crème fraîche, half the garlic powder, 1 TBSP olive oil, juice from one lemon wedge, and a big pinch of salt and pepper until fluffy. (For 4 servings, use all the garlic powder, 2 TBSP olive oil, and juice from two lemon wedges.)
• In a large bowl, toss arugula, half the walnuts, and half the pear slices with a drizzle of olive oil and as much lemon juice as you like. Taste and season with salt and pepper.
• Divide salad and toasts between plates. Spread toasts with as much ricotta mixture as you like. Top with remaining pear slices. Drizzle with hot honey and sprinkle with remaining walnuts. Serve.