Gelson's Recipes - A Compilation - Gelson's Super Market

 

We are always looking for interesting original recipes to include in our site!

Customer Recipes

RECIPES
Ricotta Toast with Pears and Fennel

Share Share     Print Print

Ricotta Toast with Pears and Fennel
Serves 2

Pear and fennel is a lovely combination that works really nicely with ricotta, olive oil, pine nuts, and cinnamon.  Shaving the fennel with a vegetable peeler is a little challenging, but you don’t need the pieces to look pretty since they will be hidden under the pear slices; you just want them to be nice and thin.  Enjoy this toast for breakfast, lunch, or snack. 

1 tablespoon Melissa’s Italian pine nuts
2 slices Food for Life Ezekiel cinnamon raisin bread
1/3 cup Organic Valley ricotta cheese
1/2 teaspoon Napa Valley organic olive oil
2 good dashes Spice Hunter organic ground cinnamon
1 pinch Le Saunier de Camargue fleur de sel sea salt
1 small fennel frond with feathery leaves still attached
1/2 organic Anjou pear, thinly sliced

 Toast the pine nuts on a pan in the toaster oven for about two minutes, until light brown.  Allow to cool.

  1. Start toasting the bread.  While bread is toasting, mix the ricotta cheese with olive oil, cinnamon, and salt.  Use a vegetable peeler to shave about 12 thin slices from the bottom of the fennel frond.  Pinch off six stems of the feathery leaves.
  2. When bread is crisp, remove from toaster.  Divide ricotta cheese between the two slices of toast.  Spread evenly.  Sprinkle each slice with ½ tablespoon of pine nuts.  Arrange five slices of fennel and half the pear slices on each.  Garnish with fennel leaves.

One Ricotta Toast contains:

Calories

200

Fat

8g

Saturated Fat

3g

Trans Fat

0g

Cholesterol

0mg

Sodium

180mg

Total Carbohydrate

28g

Dietary Fiber

4g

Sugars

11g

Protein

8g

Vitamin A

6% DV

Vitamin C

5% DV

Calcium

11% DV

Iron

3% DV