This Roasted Peach and Ricotta Tartine transforms a classic fruit-and-cheese pairing into an elegant, protein-packed breakfast or brunch.
Creamy whipped ricotta provides a good source of protein, while fiber-rich peaches and cashews offer heart-healthy fats and essential nutrients.
Quick, easy, and visually stunning, these tartines are perfect for weekday mornings, meal prep, or a satisfying weekend treat.
Roasted Peach and Ricotta Tartine
Equipment
- 1 half-sheet baking pan
- Parchment paper
- small mixing bowl
- Whisk
- silicone spatula
- Food processor
- Knife and cutting board
- Measuring cups and spoons
- serving plate
Ingredients
Maple Roasted Peaches
- 1 lb fresh peaches
- 4 tbsp maple syrup
- 1 tsp ground cinnamon
Whipped Ricotta
- 2 cups whole-milk ricotta
- 3 tbsp honey
- 1 tsp lemon juice
- ¼ cup heavy cream
Tartine Toppings
- ⅓ cup roasted salted cashews coarsely chopped
- 3 tbsp fresh basil chopped
- ½ loaf sourdough bread
Instructions
- Preheat and Prepare Your Baking Sheet: Start by preheating your oven to 400°F (200°C). While the oven warms up, line a half-sheet baking pan with parchment paper. This will prevent the peaches from sticking and make cleanup much easier. Having a prepared baking sheet ensures your peaches roast evenly and caramelize beautifully without burning.
- Prepare the Maple-Cinnamon Glaze: In a small mixing bowl, combine 4 tablespoons of maple syrup with 1 teaspoon of ground cinnamon. Use a whisk to blend the syrup and cinnamon together until smooth and uniform in color. This mixture will create a rich, sweet-spicy coating that enhances the natural flavor of the peaches as they roast.
- Slice the Peaches: If your peaches are large, carefully slice each peach into 12 evenly-sized wedges using a sharp knife. Make sure each wedge is roughly the same size so they roast at the same rate. Smaller peaches can be halved or quartered depending on size. Handle the fruit gently to maintain the shape and prevent bruising.
- Coat the Peaches in Glaze: Place the peach wedges on the prepared baking sheet in a single layer, leaving a little space between each piece. Drizzle the maple-cinnamon glaze over the peaches. Using a silicone spatula, gently toss the peaches so every wedge is coated with the syrup mixture.This ensures each piece caramelizes evenly and absorbs maximum flavor during roasting.
- Roast the Peaches: Place the baking sheet in the preheated oven and roast the peaches for 15-20 minutes. Every 5 minutes, carefully stir the peaches with the spatula so they cook evenly and the syrup bubbles around them. Keep a close eye on the peaches toward the end to prevent burning; they should be tender, glossy, and slightly caramelized.
- Transfer and Reserve Syrup: Once the peaches are roasted, transfer them to a plate using a spatula. Scrape the remaining maple syrup from the baking sheet and drizzle it over the peaches to intensify the flavor. Set aside to cool slightly while you prepare the whipped ricotta.
- Prepare the Whipped Ricotta: In the bowl of a food processor, combine 2 cups of whole-milk ricotta, 3 tablespoons of honey, and 1 teaspoon of lemon juice. Turn on the food processor and slowly pour 1/4 cup of heavy cream through the feed tube while it’s running. Process the mixture for about 20 seconds until smooth, thick, and creamy. Taste and adjust honey if desired. The whipped ricotta should be light yet rich enough to hold the roasted peaches on top.
- Slice and Toast the Bread: Cut the sourdough loaf into five slices, each about 3/4 to 1 inch thick. Toast the slices lightly until just golden around the edges, but still soft in the center. Toasting provides a slight crunch that balances the creamy ricotta and juicy peaches perfectly.
- Assemble the Tartines: Spread 1/4 to 1/3 cup of whipped ricotta evenly over each toasted slice. Next, carefully layer 4-6 roasted peach wedges on top of the ricotta, depending on the size of the peaches and your preferred serving style. Drizzle some of the reserved maple syrup from roasting over the peaches to enhance sweetness and create a beautiful glossy finish.
- Add Crunch and Freshness: Sprinkle 1/3 cup of coarsely chopped roasted cashews evenly over the tartines for a satisfying crunch. Finish with 3 tablespoons of freshly chopped basil on top for a pop of color and a subtle herbaceous flavor. These final touches balance sweetness, creaminess, and texture beautifully.
- Serve and Enjoy: Place the tartines on a serving plate and serve immediately while the peaches are slightly warm and the ricotta is creamy. These tartines make a stunning brunch, a luxurious breakfast, or an elegant snack. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though they are best enjoyed fresh.
Notes
- Use ripe but firm peaches for the best texture; overripe peaches may become too mushy when roasted.
- Adjust the maple syrup and honey to taste, depending on the natural sweetness of the peaches.
- Heavy cream can be swapped with full-fat coconut cream for a slightly lighter or dairy-free variation.
- Toast the sourdough slices just until edges are golden to maintain a soft center that complements the creamy ricotta.
- For a nut-free version, substitute cashews with pumpkin seeds or omit entirely.
- Tartines are best served immediately to enjoy the contrast between warm peaches and cool ricotta.
Chef’s Secrets For Perfect Tartines
The secret to creating a balanced tartine lies in layering flavors and textures carefully.
Start with firm, ripe peaches to ensure they hold their shape during roasting.
When whisking the maple-cinnamon glaze, take time to coat each wedge evenly—this allows the natural sugars in the fruit to caramelize beautifully without burning.
Whipping the ricotta with honey, lemon juice, and cream creates a luxurious texture that spreads easily but doesn’t become runny.
Toasting the sourdough just until the edges crisp adds subtle crunch without overpowering the softness of the ricotta.
Finally, don’t rush the finishing touches: a sprinkle of chopped cashews and fresh basil elevates both flavor and presentation.
These small details make the tartines feel gourmet while remaining simple enough for everyday cooking.
Serving Suggestions For Any Occasion
These tartines are wonderfully versatile and can be served for breakfast, brunch, or even as a light lunch.
Pair them with a fresh green salad for a more substantial meal or enjoy them alongside a cup of herbal tea or freshly brewed coffee for a luxurious start to your day.
For gatherings, arrange multiple tartines on a wooden board or platter for a visually striking presentation.
You can also drizzle a little extra maple syrup or a few drops of lemon zest over the top just before serving to add brightness and sweetness.
These small enhancements make the dish feel celebratory, even when served on a weekday morning.
Storage Tips To Keep Fresh
While this tartine is best enjoyed fresh, you can store components separately for convenience.
Keep roasted peaches in an airtight container in the refrigerator for up to 2 days, and store the whipped ricotta in a covered bowl for the same duration.
Sourdough slices should be toasted just before serving to maintain their texture; avoid toasting and storing in advance, as they will become chewy or soggy.
Cashews and basil are best added at the last moment to preserve crunch and vibrant color.
If you need to prepare ahead, assemble tartines just before serving to retain the perfect balance of warm peaches, creamy ricotta, and crisp bread.
Frequently Asked Questions
1. Can I use frozen peaches instead?
Yes, but fresh peaches are recommended for the best texture and sweetness. If using frozen, thaw them completely and pat dry to remove excess moisture. Roast them gently to avoid releasing too much liquid, which can make the tartine soggy.
2. Is there a dairy-free option?
Absolutely! Replace ricotta with coconut or almond-based ricotta alternatives, and use coconut cream instead of heavy cream. Maple syrup and honey are naturally plant-based, so the recipe remains sweet and creamy without dairy.
3. Can I make this recipe ahead of time?
You can prep the peaches and ricotta a day in advance, but assemble the tartines just before serving to maintain the crispness of the bread. Store each component separately in airtight containers for optimal freshness.
4. How do I prevent the peaches from sticking?
Line your baking sheet with parchment paper and toss the peaches in the maple-cinnamon glaze before roasting. This prevents sticking and promotes even caramelization. A silicone spatula is ideal for stirring during roasting.
5. Can I substitute another type of bread?
Yes, but choose a bread that’s slightly thick and sturdy to hold the toppings. Multigrain, ciabatta, or baguette slices work well. Avoid very soft or thin bread, as it may become soggy under the peaches and ricotta.
