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Roasted Peach and Ricotta Tartine

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Roasted Peach and Ricotta Tartine combines crisp rustic bread with creamy lemon ricotta, tender caramelized peaches, honey, and fresh thyme. This easy sweet-and-savory toast is perfect for breakfast, brunch, a snack, or a summer appetizer.

Ingredients

  • 4 thick slices sourdough or rustic country bread
  • 3 ripe peaches
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon honey, plus more for serving
  • 1 cup whole-milk ricotta cheese
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon fresh thyme leaves
  • 1/4 teaspoon ground cinnamon, optional
  • Pinch of flaky sea salt
  • Freshly ground black pepper, optional

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Cut the peaches in half, remove the pits, and slice each half into wedges. Arrange the peach slices on the prepared baking sheet and drizzle with olive oil and honey. Sprinkle with optional cinnamon if desired.
  3. Roast the peaches for 15–20 minutes, turning once if necessary, until tender and juicy with lightly browned or caramelized edges. Let cool for a few minutes.
  4. Place the ricotta in a bowl and stir in the lemon zest, lemon juice, and a small pinch of salt. For a smoother, fluffier texture, whisk the ricotta vigorously until creamy.
  5. Toast the bread until crisp and golden on the outside while remaining slightly chewy in the center. If desired, lightly brush the bread with olive oil before toasting.
  6. Generously spread the lemon ricotta over each warm slice of toasted bread. Arrange the roasted peach slices over the ricotta and spoon some of the flavorful roasting juices over each tartine.
  7. Drizzle with additional honey and scatter fresh thyme leaves over the top. Finish with flaky sea salt and optional freshly ground black pepper.
  8. Serve immediately while the bread is crisp and the roasted peaches are slightly warm.

Notes

  • Peach skins can be left on because they soften during roasting and help the slices retain their shape.
  • For a burrata variation, replace the ricotta with torn pieces of creamy burrata.
  • Soft goat cheese can replace the ricotta for a tangier sweet-and-savory tartine.
  • For extra crunch, sprinkle chopped toasted pistachios over the finished tartines.
  • Fresh basil can replace the thyme for a brighter summer flavor.
  • Well-drained canned peaches can be used when fresh peaches are unavailable. Pat them dry before roasting.
  • Store roasted peaches separately in an airtight container in the refrigerator for up to 3–4 days.
  • For make-ahead preparation, keep the peaches and ricotta refrigerated separately and toast the bread immediately before assembling.
  • To warm refrigerated peaches, heat them gently in a 300°F (150°C) oven for a few minutes.
  • Do not store or reheat fully assembled tartines because the bread can become soggy. Reheat components separately and assemble just before serving.

Nutrition

Find it online: https://thefamilycooking.com/roasted-peach-and-ricotta-tartine/