Snacks Recipes
Pear & Fennel Toasts
This fresh take on a French tartine is made for warm SoCal autumn days. It takes seasonal ingredients like crunchy fennel and sweet pears and presents them in such a bright, summery way — perfect for those lingering, sun-kissed afternoons and golden-sunset evenings. We love the satisfying blend of textures: creamy lemon ricotta and a sweet, crunchy salad on toasty slices of whole-grain bread. Ooh la la, we can’t resist! Enjoy these simple tartines as a fresh, flavorful lunch on the patio with friends, or as a light dinner with a glass of your favorite sauv blanc.
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Snacks
Pear & Fennel Toasts
Serves: 6
Ingredients
1 ½ cups ricotta
Zest of 1 lemon
Kosher salt, to taste
Freshly ground Gelson’s black pepper, to taste
1 tablespoon plus ½ teaspoon freshly squeezed lemon juice
1 ½ teaspoons honey
2 tablespoons Gelson’s 100% California extra virgin olive oil
2 pears, cored and thinly sliced
1 small fennel bulb, cored and thinly sliced on a mandolin, fronds reserved for garnish
1 endive, quartered and cut into bite size pieces
¼ cup toasted hazelnuts, roughly chopped
6 slices rustic bread, toasted
Directions
- In a medium bowl, combine the ricotta and lemon zest. Season with salt and black pepper.
- In a small bowl, whisk the lemon juice, honey, and olive oil until emulsified. Season with salt and black pepper.
- In a large bowl, toss together the pear, fennel, endive, hazelnuts, and vinaigrette.
- Spread ¼ cup ricotta on each piece of toast, divide the pear and fennel salad among the toasts, and garnish with fennel fronds. Enjoy!