Cooking Instructions
1.
Toast the slices of
sourdough (4 slices)
.
2.
Crumble the
chestnuts (1 handful)
into a bowl and add the
ricotta (1 tub)
. Season with salt and lots of black pepper, then stir to combine.
3.
In a large frying pan, melt the
butter (1 knob)
over a medium heat.
4.
Cut the
pear (3)
into wedges and add to the pan along with a drizzle of
honey (to taste)
.
5.
Cook the pears for a few minutes, until caramelised.
6.
Spread the ricotta mix on top of the toast, then spoon over the pears.
7.
Finish with a drizzle of
honey (to taste)
and
fresh thyme leaves (to taste)
.