Whipped Ricotta Toast with Pear & Homemade Candied Walnuts
1 cup Whole milk ricotta
1 tsp Kosher salt
1 tbsp Fresh thyme leaves, plus more for garnish
Sliced crust bread, toasted
1/4 Bartlett pear, ripe & thinly sliced
Honey, to drizzle
Flaky sea salt, if desired
Quick-Candied Walnuts:
2 tbsp Unsalted butter
2 tbsp Granulated sugar
2 tbsp Light brown sugar
1 cup Walnut halves
1/2 tsp Ground cinnamon
Pinch of cayenne pepper
Kosher salt, to taste

Make the Candied Walnuts:

In a medium saute pan add the butter and sugars and heat over medium heat. Allow the butter and sugar to melt together. Add the walnuts, salt, cinnamon and cayenne and stir to coat the nuts in the melted sugar mixture. Allow the nuts to toast for 3 to 5 minutes. Then remove to a parchment-lined baking sheet to cool completely. Roughly chop the cooled nuts.

Whip the Ricotta:

Place the ricotta in the bowl of a food processor fitted with the blade attachment and season with salt. Pulse until very smooth and whipped, almost like a thicker version of soft whipped cream. Add the fresh thyme leaves and gently pulse to combine.


Dollop the ricotta onto the toast and gently spread so not to deflate. Top with shingled slices of pears, a sprinkle of walnuts, drizzle of honey, fresh thyme leaves, and a sprinkle of flaky salt. Serve.


An alternative to the tired avocado toast is ricotta toast. This toast makes an easy and quick breakfast thats both flavorful and filling. Top your crusted bread with whipped ricotta, thyme, and honey. And after making simple quick-candied walnuts, add them to the toast for a sweet crunch.

Prep Time: 15 minutes

Cook Time: 15 minutes