Ricotta, Pear and Ham Crouton with Honey

This is an unusual, simple and elegant appetizer or light lunch (this dish also can be a cheese course without the ham) which is only as good as the quality of the ingredients you use to make it!
Serves 4 as an appetizer and 2 as a light lunch

  • 4 1/4" slices of rustic, country style bread or walnut bread (if available)
  • 1 cup whole milk ricotta
  • 4 thin slices of Black Forest ham (or another good quality smoked ham)
  • 1 small, crisp pear such as D’Anjou or Bosc (use nectarines in the summer)
  • 2 cups arugula (can substitute baby spinach)
  • 1/2 cup Kitchen Line Late Harvest Sauvignon Blanc Vinegar
  • 12 walnut halves (choose the nicest looking pieces), lightly toasted
  • 4 teaspoons Branches Range Wildflower or Citrus Blossom Honey

Have all ingredients at room temperature before assembling.

Remove the crust from the bread. Cut into 8 equal sized croutons.

Put the Late Harvest Vinegar in a pan and reduce over medium heat until you have about 2 tablespoons of a “glazy” liquid left in the pan. Set aside to slightly cool.

Place the arugula in a bowl and add a dash of salt and pepper. Slice the fresh pear into very thin slices (you will need about 16 slices).

Place croutons in a toaster oven until lightly browned on top. Put half a slice of ham on each crouton and put back in the oven for the last minute to warm. Remove from the oven and drizzle a tablespoon of the warm vinegar glaze over the arugula and toss. Plate croutons, and place some aruglua with 2 slices of pear over the ham. Drizzle a bit of the warm vinegar glaze on top of each pear and place a spoonful of ricotta on top.
To finish, drizzle a bit of honey over the ricotta and top with a walnut half. Serve immediately.