Pear, Walnut and Yogurt Sourdough Toast
Thin pear slices, chopped walnuts and a little cinnamon top plain yogurt and crisp sourdough for a fruit toast that needs no cooked topping.
Thinly sliced pear gives this toast a gentle sweetness and a little bite, while chopped walnuts provide crunch. The fruit stays fresh and uncooked, so the topping comes together while the bread toasts.
Choose a ripe pear that still feels firm enough to slice. A soft, dripping pear is better spooned into a yogurt bowl than fanned over toast.
Pear, Walnut and Yogurt Sourdough Toast
- Makes
- 2 servings (1 topped toast each)
- Prep · estimate
- 10 min
- Cook · estimate
- 5 min
- Total · estimate
- 15 min
Ingredients
- 2 slices (120 g total) unseeded sourdough, about 1.5 cm / ⅝ inch thick; white or whole-grain
- 160 g plain thick Greek yogurt
- 1 medium (about 180 g prepared) ripe but firm pear, cored
- 20 g unsalted walnuts, chopped
- ¼ tsp ground cinnamon
- 1 tsp (7 g) honey, optional, for both toasts
Method
Toast the sourdough
Toast both faces for about 3–5 minutes, until crisp and golden. Rest on a rack for a minute to release the steam.
Slice the pear
Rinse and dry the pear, remove the core and cut into thin slices, about 2–3 mm thick. Leave the skin on if tender.
Spread and arrange
Spread 80 g yogurt over each toast. Divide the pear slices between them, overlapping them in a loose fan rather than piling every slice in the middle.
Add the crunch
Scatter over the chopped walnuts and divide the cinnamon between the two slices. Add the optional thin drizzle of honey only after tasting a piece of pear. Serve immediately.
Developed for home use; not kitchen-tested by Sourdough Bench. Times are estimates; use the doneness cues in the steps.
Small things that help
- Slice close to serving
- Cut pear can discolor as it sits. Prepare the yogurt and walnuts first, then slice the fruit when the bread is ready.
- Chop the walnuts small enough to share a bite
- Rough pieces about pea-sized sit on the yogurt more easily than large walnut halves. No extra toasting is required.
Make it your own
- Use an apple
- A crisp eating apple can replace the pear in the same prepared weight. Slice it thinly so the toast remains easy to bite.
- Try ricotta
- Use 160 g drained ricotta in place of yogurt. Keep the cinnamon and fruit amounts unchanged; the topping will taste less tangy.
- Without walnuts
- Omit the walnuts, or add 15 g toasted coconut flakes if they suit your needs. Check product labels for allergens.
Make ahead & storage
For the freshest appearance, cut the pear at serving time. Keep yogurt and prepared fruit at 4°C/40°F or below; refrigerate within 2 hours, or 1 hour above 32°C/90°F. Follow the yogurt label and store toppings separately from bread.
Dietary notes
Sweetness from the fruit
Use plain yogurt and a ripe pear before deciding on the optional honey. Contains wheat, milk and walnuts; it is not a gluten-free or dairy-free recipe.
Before you start
Which pear should I choose?
A firm-ripe Conference, Bosc or similar eating pear holds its shape well. The variety matters less than its condition: it should slice neatly without turning to pulp.
Should I peel the pear?
Not if the skin is tender and pleasant to eat. If it feels tough, peel it first and still aim for about 180 g prepared fruit.
Can I make this without cinnamon?
Yes. Leave it out and let the pear and walnuts lead, or mix ¼ tsp vanilla extract into the yogurt for a different aroma.
Sources & inspiration
- FDA: Storing food safely
Cold storage and handling of perishable toppings.
Recipe writing and serving illustrations are created for Sourdough Bench. Inspiration credits identify the source of an idea; they do not imply that another author tested this recipe. How we publish.
