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In the Kitchen with Amelia & Teddy: Breadmaking & Toast with Ricotta

RECIPE: Toast with Ricotta, Honey, and Pear

Servings: 3-4



Cinnamon, to taste (If you can, try and get your hands on some Saigon Cinnamon. It’s delicious.)

Your favorite honey, to taste

Sea salt, to taste

Pear, thinly sliced

Sourdough bread made with sourdough starter rather than instant yeast*


1. If you’re up for the task of baking your own sourdough bread with your very own sourdough starter, by all means do it! Here’s a great place to go to get started on your starter. If you’re like me, however, and don’t presently have the bandwidth to make your own starter but still want the benefits of delicious, truly sourdough bread, I would recommend checking out the bread options at your local farmers’ market. Ask the bread seller if they use fermented dough/ sourdough starter. If they say yes, buy some! This is the good stuff / real-deal sourdough bread. (If you’re feeling inspired to get baking right away, there is also this very satisfying instant-yeast option from Mark Bittman.)

2. Once you’ve secured (or made) your bread, toast a couple of slices in the oven or toaster oven until nicely crisped.

3. Top with a thick layer of fresh ricotta. Sprinkle cinnamon and a few large pinches of sea salt on top. Drizzle on some honey. Finish with the sliced pear. Enjoy!

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