Asparagus, pear and ricotta tartines with candied pecans recipe
It might just be considered an open-faced sandwich, but for some reason it tastes way more delicious than your two-bread-piece variety. Here we top it with crunchy pear slices, creamy ricotta, asparagus and a drizzle of balsamic glaze for an effortless, elegant Easter starter. The candied pecans add a welcome crunch and sweet finish.
See method- Serves 6
- 15 mins to prepare and 10 mins to cook
- 233 calories / serving
Ingredients
- 6 slices sourdough bread
- 125g pack fine asparagus
- 2 ripe pears, cored
- ½ lemon, juiced
- 125g ricotta
- handful wild rocket
- 2 tbsp balsamic glaze
- 2 tbsp honey
For the candied pecans
- 60g pecans
- 2 tsp honey
- 2 tsp caster sugar
Each serving contains
- Energy
- 980kJ 233.0kcal
- Fat
- 10g
- Saturates
- 2g
- Salt
- 0.3g
- Sugars
- 17g
of the Reference intake
Carbohydrate 30.2gProtein 6.1gFibre 2.9g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Line a baking sheet with nonstick baking paper. Toss the pecans with the honey and sugar in a bowl, then transfer to the lined sheet. Put the bread on a separate unlined baking sheet. Transfer both trays to the oven and cook for 8 mins, flipping the bread half-way through. Remove and set aside to cool on the sheets.
- Meanwhile, bring a pan of water to the boil. Add the asparagus and blanch until tender. Remove and run under cold water. Pat dry, then slice in half lengthways.
- Cut each pear into 9 slices and drizzle with the lemon juice. Season well.
- Spread a liberal layer of ricotta over the sourdough toasts. Top each tartine with 3 slices of pear and 3 halved spears of asparagus.
- Scatter the rocket over a serving plate and top with the tartines. Drizzle over the balsamic glaze followed by the honey. Roughly chop the candied pecans and sprinkle over the tartines.
- See more Easter lunch recipes
