Pear, Ricotta & Hot Honey Toasts
with Arugula Walnut Salad
The best thing since sliced bread? Toasted bread! Though delicious on its own, carby comfort gets worlds better in the hands of our talented chefs. Sliced sourdough is toasted until golden then spread with creamy, lemon-kissed ricotta. Juicy pears and crunchy walnuts top the toasts, followed with a golden drizzle of hot honey. A tangle of peppery arugula-pear-walnut salad provides welcome contrast. Truly a toast with the most.
The quantities provided above are averages only.
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
Mike’s 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, juice from one lemon wedge, 1 TBSP olive oil, and a big pinch of salt and pepper until fluffy. (For 4 servings, use all the garlic powder, juice from two lemon wedges, and 2 TBSP olive oil.)
• In a large bowl, toss arugula, half the walnuts, and half the pear with a drizzle of olive oil and as much lemon juice as you like. Taste and season with salt and pepper.
• Divide salad and toasted sourdough between plates. Spread sourdough with as much ricotta mixture as you like. Top with remaining pear. Drizzle with Mike’s Hot Honey and sprinkle with remaining walnuts. Serve.