When the sun is out, we’re all for those no-recipe recipes that are so much more than the sum of its parts. And this simple Ricotta Board with Pears and Pistachios fits the bill: it’s gorgeous, mouthwateringly delicious, and is as easy as they come. Here’s how it’s going down: creamy ricotta is spread across a serving board, then topped with sliced pear (or your seasonally fruit of choice), chopped honey-roasted pistachios (or hazelnuts, or almonds), a sprinkle of mint, and a drizzle of honey. Let’s get into it.
Prepare the ricotta
It’s essential that you use the highest quality whole milk ricotta that you can find. You want it creamy and luscious, and if all you can find is the low-fat variety in the dairy aisle, then well, you’d be better off making your own. (I promise, it’s easy!)
Build your ricotta board
Feel free to get a little artistic here. I start by dolloping the ricotta evenly around our gathering board, leaving a border of an inch or two. Then I use the back of a spoon to spread it around so that it’s evenly distributed, but with some pretty swirls and texture.
Add pears and pistachios
I slice up my firm-but-ripe pear, and fan out the slices in an aesthetic way over the cheese. What type of pear is best? I like any firm pears (red or green) that have a natural sweetness—Anjou, Bartlett, Bosc, or Seckel all work great.
Then, I add chopped honeyed pistachios to my ricotta board for that satisfying crunch that is essential to this board. With a recipe this simple, we’re really going for all the different textures to make this feel interesting and multi-layered. I actually bought Honey-Roasted Pistachios to make it really easy on myself, but you could caramelize your own pecans, pistachios, hazelnuts, or almonds and swap them in here.
Add your final toppings
My finishing touches on this ricotta board included fresh mint leaves, and drizzles of extra-virgin olive oil and honey. Plus a pinch of flaky salt and freshly ground black pepper, of course. Serve with warm baguette slices for scooping up, and you’ve got what just might be the world’s most perfect appetizer. Or at least, it’s the one I’ll be making for the foreseeable future.
Ricotta with Pears and Honeyed Pistachios
10
4
Camille Styles
Ingredients
- 1 cup whole milk ricotta
- kosher salt and freshly ground black pepper
- 1 firm-but-ripe pear, cored and thinly sliced
- 1/3 cup honey-roasted (or regular) pistachios, chopped
- extra-virgin olive oil
- honey
- for serving: warm baguette slices
Instructions
- Transfer your ricotta to a small mixing bowl, seasoning well with kosher salt and freshly ground black pepper. With a fork or a whisk, mix vigorously to lighten it up and make the ricotta spreadable.
- Dollop the ricotta evenly onto your serving board, leaving a border of an inch or two. Use the back of a spoon to spread it around so that it's evenly distributed, but with some pretty swirls and texture.
- Fan out the pear slices over the ricotta, then sprinkle the pistachios on top.
- Scatter mint leaves over, then drizzle a little olive oil and honey. Add a pinch of flaky salt and pepper.
- Serve with warm baguette slices for scooping up.
