Store-bought focaccia jump starts this impressive-looking tartine. Opt for a focaccia with herbs and salt on top, which help season the layer of ricotta you spread over it. The ricotta-slathered bread gets topped with a colorful salad of sliced Bartlett pear, baby arugula, and Belgian endive. To quickly slice endive leaves lengthwise, stack them together first so you’re cutting through many layers. The final dish is warm, creamy, crunchy, and fresh. It’s pretty tasty for breakfast, lunch, or a dinner appetizer. Or, cut it into smaller squares and serve it as hors d’oeuvres at your next party with some rosé or champagne.

Paige Grandjean


Credit: Romulo Yanes

Recipe Summary test

5 mins
10 mins
8 (serving size: ⅛ focaccia)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Bake focaccia on a baking sheet in preheated oven until warmed through, about 5 minutes. Spread focaccia evenly with ricotta; top evenly with pear slices.

  • Toss together arugula, endive, oil, lemon juice, salt, and pepper. Arrange mixture on focaccia.

Nutrition Facts

fiber 2g; 220 calories; sugars 3.3g; fat 9.7g; cholesterol 15.8mg; saturated fat 3.3g; iron 2.1mg; sodium 406.4mg; protein 8.7g; calcium 93.6mg; carbohydrates 25g.