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Ingredients
- 4 pieces of sourdough bread, lightly toasted
- 3 soft Packham pears, sliced
- 150gm plant-based ricotta, whipped (or ricotta of your choosing blended till smooth)
- For the Sweet and Sour pears
- 180ml white wine vinegar
- 100ml extra virgin olive oil
- 1tsp Smoked paprika
- 2 pears (1 cubed and 1 sliced for garnish)
- 60gm pine nuts
- dill sprigs, chopped handful
Method
- In a pan, heat the vinegar and olive oil and smoked paprika together so they are warm. Pour into a bowl with the. Once cool add the chopped dill and cubed pears and mix all together
- Smear the ricotta smoothly over the warm sourdough. On top of the toast, add the sliced pears and then gently pour the pear agrodolce over the top.