Blueberry Balsamic Pear & Whipped Ricotta Tartines

//img1.wsimg.com/isteam/ip/f99206de-d198-4476-a95a-ff29a183a598/Web%20-%20BHHM%20-%20Tartines%20-%20Labeled-891bb52.jpg/:/rs=w:1300,h:800Sweet • Tangy • Creamy • Crunchy

A layered tartine with whipped ricotta, peppery greens, fresh pear, and crushed walnuts, finished with a bright Blueberry Hot Honey Mustard balsamic vinaigrette. Rich, fresh, and balanced with a slight kick and sweet, tangy depth.

Yield: 4 tartines
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

INGREDIENTS

Blueberry Balsamic Vinaigrette

  • 30 g (2 tbsp) Blueberry Hot Honey Mustard
  • 30 g (2 tbsp) olive oil
  • 10 g (2 tsp) balsamic vinegar
  • 10 g (2 tsp) honey
  • Salt, to taste

Whipped Ricotta

  • 250 g (1 cup) ricotta cheese
  • 2–3 g (½ tsp) salt
  • Zest of 1 lemon

Tartine Base & Toppings

  • 4 slices artisanal sourdough bread
  • Butter, for toasting
  • 60 g (2 cups) arugula, roughly chopped
  • 40 g (¼ cup) red onion, thinly sliced
  • 1–2 pears, thinly sliced
  • 60 g (½ cup) walnuts, crushed

PREPARATION

Make the Vinaigrette

In a bowl, whisk together:

  • Blueberry Hot Honey Mustard
  • Olive oil
  • Balsamic vinegar
  • Honey
  • Salt

Whisk until fully emulsified.

Adjust salt to taste.

Prepare the Whipped Ricotta

Blend or process ricotta, salt, and lemon zest until smooth and lightly aerated.

Set aside until ready to assemble.

Toast the Bread

Heat a skillet over medium heat.

Lightly butter each slice of sourdough.

Toast until golden brown and crisp on both sides.

Prepare the Toppings

Thinly slice pears and red onion.

Roughly chop arugula.

Crush walnuts into small pieces.

ASSEMBLY

Spread whipped ricotta generously over toasted sourdough.

Layer with arugula and sliced red onion.

Arrange pear slices over the greens.

Top with crushed walnuts.

Finish with small dollops of whipped ricotta.

Drizzle blueberry balsamic vinaigrette over the tartines.

SERVE

Serve immediately while the bread is warm and crisp.

 

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