Ricotta & Pear Bruschetta

Ingredients

Ciabatta Bread, sliced 3 inch slices

2 pears, sliced thin

2 cups fresh Ricotta cheese

1 wedge of Robiola cheese

3 garlic cloves, pressed or minced

2 tbsp of agave or honey

minced parsley

butter

olive oil

salt

pepper

Cooking Tools

Food processor 

Cast iron pan

Directions

In the food processor, add in Ricotta cheese, Robiola, garlic, 1 tbsp. olive oil, salt & pepper to taste. Pulse until completely smooth, set aside cheese mixture. In the cast iron pan, saute pear slices on medium heat in some butter, agave or honey and olive oil until slightly tender but not falling apart. Remove pears from pan and cool. In the same cast iron pan, no need to clean out pan, add in more butter and olive oil to completely coat bottom of pan on medium heat. Add Ciabatta bread, cut side down and toast until golden brown as it absorbs all the butter and olive oil. Set aside to cool until ready to make the bruschettas. Spread cheese mixture on a toasted slice of Ciabatta, top with some pears and minced parsley. If you want to make a sandwich, add the top half.

Serves 4