Recipe with honey
Forest Honey Rye Bread with Cream Cheese and Pear
The strong, spicy forest honey sits well alongside the hearty rye bread and balances the mild sweetness of the pear. A filling breakfast for cool October mornings.
⏱ Prep 10 min · 2 servings
Ingredients
- 4 slices wholegrain rye bread
- 150 g cream cheese
- 1 ripe pear
- 2 tbsp SUMMSTOFF forest honey
- 1 handful of walnut halves (approx. 30 g)
- a little freshly ground black pepper
- a few leaves of fresh thyme (optional)
Method
- Roughly chop the walnuts and toast them in a dry pan over a medium heat for 2-3 minutes until fragrant.
- Lightly toast the bread slices if you like.
- Spread the cream cheese evenly over the slices of bread.
- Wash the pear, quarter, core and cut into thin slices.
- Arrange the pear slices on the cream cheese.
- Drizzle the forest honey evenly over the bread.
- Sprinkle with the toasted walnuts, a little pepper and thyme and serve immediately.
Nutritional values per serving (approx.): 522 kcal · Fat 20 g · Carbohydrates 68 g · Protein 17 g
Tip: In late autumn, thin slices of a firm apple variety also work instead of pear.
Honey used: View forest honey in the shop →