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.