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Roasted Peaches with Ricotta Tartine

A delightful summer dish featuring juicy roasted peaches and creamy ricotta on toasted sourdough, perfect for family gatherings or casual snacking.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 5 servings
Course: Dessert, Snack
Cuisine: American, Summer
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Roasted Peaches
  • 1 pound fresh peaches Sweet and juicy, these peaches will provide the star element of your tartine.
  • 4 tablespoons maple syrup This natural sweetener adds a depth of flavor, caramelizing beautifully when roasted.
  • 1 teaspoon ground cinnamon The warm spice offers a comforting aroma that enhances the sweetness of the peaches.
For the Whipped Ricotta
  • 2 cups whole milk ricotta Creamy and rich, ricotta brings a delightful contrast to the juicy peaches.
  • 3 tablespoons honey Adds an extra touch of sweetness to the ricotta mixture.
  • 1 teaspoon lemon juice A splash of acidity that brightens and balances the flavors.
  • 1/4 cup heavy whipping cream Makes the ricotta frosting smooth and luxurious.
For Assembly
  • 1/3 cup roasted and salted cashews Coarsely chopped for added crunch and flavor.
  • 3 tablespoons chopped basil Provides freshness and enhances flavor.
  • 1/2 loaf sourdough bread The crispy, crusty bread serves as the perfect base for this delicious topping.

Method
 

Preparation
  1. Preheat the oven to 400°F and line a half baking sheet with parchment paper.
  2. In a small bowl, combine the maple syrup and ground cinnamon, whisking them together until well blended.
  3. Slice large peaches into 12 wedges for even roasting.
Roasting Peaches
  1. Arrange the peach wedges on the prepared baking sheet and drizzle the maple syrup-cinnamon mixture over them.
  2. Gently toss the peaches to ensure they are evenly coated.
  3. Roast the peaches for approximately 15-20 minutes, stirring every 5 minutes until the syrup is bubbling and the peaches are soft and caramelized.
  4. Transfer the peaches to a plate, scraping the syrup from the pan and pouring it over the peaches.
Whipping Ricotta
  1. In a food processor, combine the ricotta, honey, and lemon juice.
  2. Gradually pour in the heavy cream and process until smooth and creamy.
Toasting Bread
  1. Cut the sourdough bread into five slices, each about 3/4 to 1 inch thick.
  2. Toast each slice until the edges are barely brown and crispy.
Assembling Tartine
  1. Spread approximately 1/4 to 1/3 cup of the whipped ricotta onto each slice of toast.
  2. Layer about 4-6 peach wedges on top of the ricotta on each tartine.
  3. Drizzle leftover maple syrup over the peaches for added sweetness.
  4. Sprinkle coarsely chopped cashews and fresh basil on top before serving.

Notes

For extra flavor, try adding a pinch of sea salt to the whipped ricotta. Grilling the peaches instead of roasting them can add a unique smoky flavor.