Roasted Pear & Greens Toast

Roasting fruit is a signature Mediterranean touch that deepens sweetness without fuss. Ripe pears caramelize in the oven, then crown ricotta-topped sourdough with hardy greens, honey, and crunchy walnuts.

Serves 4 · 12 min prep · 15 min cook

Estimate for one serving

• 385 cal
• 12g protein
• 42g carbs
• 20g fat
• 3g fiber

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Ingredients

• 4 thick sourdough bread slices
• 2 ripe pears, cored and sliced
• 3 cups baby kale or mixed hardy greens
• 1 cup ricotta cheese
• 2 tbsp honey
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp fresh thyme leaves
• 1/3 cup toasted walnuts, roughly chopped
• 1/2 tsp flaky sea salt
• 1/4 tsp black pepper
• pinch red pepper flakes

Instructions

1. 1Preheat the oven to 400°F. Line a sheet pan with parchment for easy cleanup.
2. 2Toss the pear slices with a drizzle of olive oil, thyme, salt, and black pepper until lightly coated.
3. 3Spread the pears in a single layer on the sheet pan. Roast until edges caramelize and the fruit turns tender and golden, 12 to 15 minutes, flipping once halfway.
4. 4While the pears roast, whisk the remaining olive oil with lemon juice and salt. Toss the hardy greens in this dressing just until glossy and lightly wilted from the acid.
5. 5Toast the sourdough slices until deeply golden and crisp on the outside but still chewy inside, either in a toaster or on a dry skillet over medium heat.
6. 6Stir the ricotta with a spoonful of honey and a crack of black pepper until creamy and lightly sweet.
7. 7Spread a generous layer of the honeyed ricotta over each warm toast, reaching the edges.
8. 8Pile the dressed greens on top of the ricotta, creating height for a shareable look.
9. 9Arrange the warm roasted pear slices over the greens in overlapping layers.
10. 10Scatter toasted walnuts across each toast, then finish with flaky salt, a final drizzle of honey, and red pepper flakes.
11. 11Transfer the toasts to a large wooden board or platter so everyone can grab one. Serve immediately while the pears are still warm and the toast stays crisp.