Juicy & Salty Summer Tartines (2 Ways)
The best thing about Summer dishes is how informal they can get. As long as they’re salty and tangy and juicy and fresh, I care very little about how they’re constructed or presented. These Tartines are all of the above.
Cruncy. Tangy. Sweet. Savoury. Juicy. Salty. Spicy. I’m out of adjetives.
These tartines are an easy and delicious lunch to make for yourself, (since assembling takes less than 10 mins). But also they’re a fantastic dish to serve if you have guests over. I would be delighted if I got these offered as a quick snack before a BBQ or during a pool day. Also if you have a pool, can I please come.
Peaches & Prosciutto is nothing new, but the combo of ricotta, cilantro, chilly flake and lemon juice makes them actually mouthwatering.
The Apple and Goat Cheese Tartines are creamy, sweet and savory. Also apple + dill. Who knew?! Adding pickled red onions to the mix and some beautiful luscious olive oil helped everyone mingle a bit more organically.
So make one. Make both. Make eighteen. There are literally one million ways of making amazing Tartines, these are just my favs… For this year anyway.
Roasted Peach, Prosciutto, Ricotta & Cilantro Tartines
ingredients:
(Serves 4):
2 large slices of sourdough bread
2 Peaches
2 tbsp Brown sugar
2 Lemons
1/2 Cup white wine
100gr Prosciutto (Thinly sliced)
1 Cup of fresh cilantro
2 cups of Ricotta cheese
2 tbsp of extra virgin olive oil
Salt & Pepper to taste (Plus more for finishing).
Chilly flakes for finishing
instructions:
Preheat your oven to ª375F
In a cast iron or a baking dish, lay the peaces, sliced without the bone, flat on the surface, and scatter the brown sugar and the juice of one lemon. Roast for 20 - 25 mins.
While the peaches are in the oven, toast your bread (I thrown the peaces next to the peaches since I don’t own a toaster).
In the meantime, in a bowl mix the ricotta, olive oil, the juice of half a lemon, salt and pepper to taste. Mix well.
Pull out your peaches when they’re golden brown and the sugars have caramelized. Deglaze the pan with the white wine and shake a bit to let the pieces loose from the surface of the pan (Be gentle, the peaches will be delicate).
Pull out the bread and slice both pices in half.
Dollop the ricotta mixture equally on each bread.
Top with prosciutto slices. Try bundling them up in little rose buds. This will make it easier to eat and for more savory bites.
On top, place 2 - 3 pieces of peaches on each tartine, with some of the caramel - wine sauce from the bottom of the pan and top with whole cilantro leaves.
Finish all of them with a glug of olive oil, the juice from your last half of lemon, red pepper flakes, black pepper and flaky salt.
Apple, Dill & Goat Cheese Tartines
ingredients:
(Serves 4):
2 large slices of sourdough bread
1 Honeycrisp apple
1 Lemon
1 Cup of pickled red onion
1 Cup of fresh dill
150 gr Creamy goat cheese
Olive Oil to taste
Salt & Pepper to taste (Plus more for finishing).
Chilly flakes for finishing
instructions:
Preheat your oven to ª375F
Toast your bread until golden brown.
In the meantime, cut your apple into thin slices. Let rest in the juice of half a lemon so they don’t go brown.
Pull out the bread and slice both pieces in half.
Give a generous spread of goat cheese to all slices.
Top each bread with 2 - 3 slices of apple. Then place the pickled onion on top of the apples.
Place big pieces of dill on top.
Finish all the tartines with a glug of olive oil, the juice from your last half of lemon, red pepper flakes, black pepper and flaky salt.
