skish
IT

Rye bread with ricotta, pear and walnuts

Dark rye bread brings out the sweetness of the pear.

  • 5 min
  • 1 serving
  • Vegetarian
  • Italian cuisine
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Rye bread with ricotta, pear and walnuts

Per serving

Calories
458 kcal
Protein
14.4 g
Carbohydrates
67.7 g
Fat
16.3 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Rye bread2 slices
  • Ricotta80 g
  • Pear1
  • Walnuts8 g
  • Honey1 teaspoon

Contains: gluten, lactose, nuts,

In season: August – February

Method

  1. Lightly toast the rye bread in a toaster or in a pan over medium heat for 1–2 minutes per side, until warm and just crisp.
  2. Meanwhile, wash the pear, quarter it, remove the core and slice it thinly lengthways; break the walnuts into pieces with your hands.
  3. Spread the ricotta over the bread in an even layer.
  4. Arrange the pear slices on top, scatter over the walnuts and finish with a drizzle of honey.

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