Serves: 8
Ingredients
1 pound whole milk ricotta
1 tablespoon olive oil: TAO Butter-, Rosemary– and Lemon Olive Oils work well here)
¼ cup sugar
1 large Anjou pear, finely diced
4 ounces fresh goat cheese
1 tablespoon honey
Zest of 1 lemon
Juice of ½ lemon
1/4 tsp. of kosher salt
1/2 cup chopped walnuts
Directions
Strain whole milk ricotta to get out as much liquid as possible. Set aside. Heat butter or olive oil in a large skillet over medium heat. Add sugar and stir until dissolved. Add pears and cook until soft and golden, stirring occasionally. Set aside to cool.
Preheat oven to 375ºF. In a medium mixing bowl, mix together drained ricotta, goat cheese, honey, lemon zest, lemon juice, salt, and caramelized pears. Transfer the mixture to a baking dish and bake for 20 minutes. Top with chopped walnuts and bake for another 8-10 minutes.
Let cool for 10-15 minutes, and enjoy! Serve with crostini or fruit slices.