Roasted Peaches with Ricotta Tartine Recipe
This delightful Roasted Peaches with Ricotta Tartine recipe combines sweet, cinnamon-spiced roasted peaches with a luscious whipped ricotta spread, served atop toasted sourdough bread. The tartines are finished with crunchy roasted cashews, fresh basil, and a drizzle of maple syrup, creating a perfect balance of creamy, sweet, and nutty flavors in a simple yet elegant open-faced sandwich, ideal for brunch or a light dessert.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 5 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Peaches
- 1 pound fresh peaches
- 4 tablespoons maple syrup
- 1 teaspoon ground cinnamon
Whipped Ricotta
- 2 cups whole milk ricotta
- 3 tablespoons honey
- 1 teaspoon lemon juice
- 1/4 cup heavy whipping cream
Assembly
- 1/3 cup roasted and salted cashews, coarsely chopped
- 3 tablespoons chopped basil
- 1/2 loaf sourdough bread
Instructions
- Maple Roasted Peaches: Preheat your oven to 400°F (200°C) and line a half baking sheet with parchment paper. Combine the maple syrup and ground cinnamon in a small bowl, whisking until fully blended. If your peaches are large, cut each into 12 wedges for even roasting.
- Arrange and Coat Peaches: Spread the peach wedges on the prepared baking sheet. Drizzle the cinnamon-maple syrup mixture over them. Use a silicone spatula to gently toss the peaches, ensuring each piece is well coated with the syrup.
- Roast the Peaches: Place the baking sheet in the oven and roast the peaches for 15-20 minutes. Every 5 minutes, stir the peaches to promote even cooking and caramelization. When bubbling and softened, remove the peaches from the oven and transfer them to a plate, scraping any remaining syrup from the pan over the peaches for extra flavor.
- Prepare Whipped Ricotta: In the bowl of a food processor, combine the ricotta, honey, and lemon juice. Turn on the food processor and slowly pour the heavy whipping cream through the feed tube. Continue processing for about 20 seconds until the ricotta mixture becomes smooth, thick, and creamy.
- Toast the Bread: Slice the sourdough loaf into five slices about 3/4 to 1 inch thick. Toast each slice lightly until the edges just begin to brown, giving a slight crunch while maintaining softness inside.
- Assemble the Tartines: Spread about 1/4 to 1/3 cup of whipped ricotta evenly on each toasted sourdough slice. Layer 4-6 roasted peaches on top of each, depending on peach size. Drizzle the reserved maple syrup from roasting over the peaches for added sweetness and shine.
- Garnish and Serve: Sprinkle the chopped roasted salted cashews and chopped fresh basil over the assembled tartines. Serve immediately to enjoy the contrast of warm roasted peaches with creamy ricotta and crunchy nuts.
Notes
- For best results, use ripe but firm peaches to ensure they hold their shape during roasting.
- Adjust sweetness by adding more or less maple syrup and honey to suit your taste.
- Feel free to substitute sourdough with other sturdy breads such as ciabatta or baguette.
- Chilling the whipped ricotta slightly before spreading can make it easier to work with as an alternative to using a food processor.
- This tartine is best served fresh but peaches and ricotta can be prepped a few hours ahead for convenience.
