What makes it great: Ricotta has more protein and less saturated fat than cream cheese.
1 slice hearty multigrain bread
1 tablespoon sliced almonds
1/4 cup ricotta
1/2 small firm-ripe Bartlett or Anjou pear, cored, thinly sliced
1/2 teaspoon honey
How to Make It
Toast bread to desired doneness. Place almonds in a small, dry skillet over medium-low heat and cook, stirring often, until lightly toasted, about 1 minute. Transfer to a bowl. Spread ricotta on toasted bread. Top with pear and sprinkle with almonds. Drizzle with honey. Finish with a grind of pepper, if desired.