Ricotta Toast With Pears And Honey

There is a french saying: “entre la poire et le fromage” first mentioned in the first edition of the French Academy’s dictionary (1694) referring to all the discussions and confessions at the end of a rich meal.

At that moment, which every single meal aspires to reach, honey can be a catalyst with its thick, sweet flavour and thyme’s unique scent. In this case it is recommended that you exaggerate with the pollen grains. So opt for the limited edition premium Greek thyme 80% honey, as it will not be cooked and thus will remain raw, retaining its nutritional value.

If you prefer apple over pear or wish to experiment with variations for your breakfast, try the same recipe with apple and perhaps a hint of cinnammon. It is up to you.

Ingredients (for two)
⅓ cup whole-milk ricotta
½ teaspoon finely grated orange zest
Pinch of salt
2 teaspoons 80% FoodsCross prime thyme honey, plus more for drizzling
2 slices multigrain bread, toasted
1 medium Bartlett pear, thinly sliced
3 tablespoons unsalted, roasted sliced almonds

Combine ricotta, orange zest, salt, and 2 tsp. honey in a small bowl. Dividing evenly, spread ricotta mixture onto toast. Top with pear, drizzle with honey, and sprinkle with almonds.