Roasted Peach and Ricotta Tartine
Sweet roasted peaches meet creamy whipped ricotta on toasted sourdough for a quick, satisfying tartine. Topped with crunchy cashews, fresh basil, and a drizzle of maple syrup, these tartines are high in protein, fiber-rich, and perfect for breakfast, brunch, or an elegant snack.
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.
