Ingredients
- 8oz. part-skim ricotta cheese
- 3 tablespoons pine nuts
- 6oz. fresh goat cheese, room temperature
- 1 teaspoon fresh thyme leaves, finely chopped
- 2 teaspoons fresh flat-leaf parsley, finely chopped
- 1/2 teaspoon finely grated lemon zest
- 2 ripe but firm Bartlett pears
- 2 tablespoons + 2 teaspoons honey
Instructions
- Preheat oven to 350º F. Place ricotta in a fine sieve set over a bowl; let excess liquid drain, about 30 minutes. Meanwhile, spread nuts in a single layer on a rimmed baking sheet. Toast in oven until lightly browned, tossing occasionally, about 7 minutes. Transfer to a plate; let cool.
- In a food processor or medium bowl, mix together goat cheese and drained ricotta until creamy and thoroughly combined. Stir in thyme, parsley, and lemon zest; set aside.
- Slice each pear into six wedges. Divide herbed cheese among four serving plates, spooning it into mounds. Arrange three pear wedges next to cheese on each plate. Sprinkle with nuts; drizzle about 2 teaspoons honey over each portion of cheese and pears. Serve immediately.
