Name: Roasted Peaches with Ricotta Tartine Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 pound fresh peaches; 4 tablespoons maple syrup; 1 teaspoon ground cinnamon; 2 cups whole milk ricotta; 3 tablespoons honey; 1 teaspoon lemon juice; 1/4 cup heavy whipping cream; 1/3 cup roasted and salted cashews, coarsely chopped; 3 tablespoons chopped fresh basil; 1/2 loaf sourdough bread

Jump to Recipe· 4.1 from 67 reviews

If you are craving a fresh, vibrant dish that feels both indulgent and light, the Roasted Peaches with Ricotta Tartine Recipe is an absolute must-try. It’s a beautiful harmony of juicy, maple-drizzled peaches paired with luxuriously whipped ricotta, all resting together on perfectly toasted sourdough. Each bite bursts with warm cinnamon notes, creamy sweetness, and a satisfying crunch from roasted cashews. Whether you’re serving it for brunch, a snack, or an elegant appetizer, this recipe turns simple ingredients into something unforgettable and truly special.

Ingredients You'll Need

The image shows a white bowl filled with light brown cashew nuts on the top left corner of a wooden cutting board. Below it, a clear glass bowl holds soft white ricotta cheese with a fluffy texture. To the right, a loaf of golden-brown bread with a crispy crust lies partially on the cutting board, with two round slices of the bread placed near it showing a soft, airy inside. At the bottom right, two fresh peaches with reddish and yellow skin sit on the white marbled surface. Near the bottom left corner, a small white bowl contains dark brown balsamic vinegar, resting on a white cloth next to a knife with a wooden handle. Photo taken with an iphone --ar 4:5 --v 7

The charm of this recipe lies in how straightforward, yet thoughtfully combined, the ingredients are. Each one plays an essential role in creating layers of texture and flavor—whether it’s the fresh juiciness of peaches, the aromatic touch of cinnamon, or the creamy smoothness of ricotta. Here’s what you’ll gather before starting your Roasted Peaches with Ricotta Tartine Recipe adventure.

Fresh peaches (1 pound): Choose ripe but firm peaches for the perfect roasting texture and natural sweetness.

Maple syrup (4 tablespoons): Adds a rich, earthy sweetness that caramelizes beautifully during roasting.
Ground cinnamon (1 teaspoon): Brings warm spice that complements the peaches impeccably.
Whole milk ricotta (2 cups): The creamy base that’s whipped to a luscious texture to balance the fruit’s sweetness.

Honey (3 tablespoons): A drizzle to enhance the ricotta’s flavor with natural floral notes.
Lemon juice (1 teaspoon): Adds a subtle brightness that keeps the ricotta fresh and lively.
Heavy whipping cream (¼ cup): Whipped into the ricotta for a silken, airy texture perfect for spreading.

Roasted and salted cashews (⅓ cup, coarsely chopped): Introduce a delightful crunch and a salty contrast to the sweet components.
Chopped basil (3 tablespoons): Fresh herbs cut through the richness and add a fragrant herbal note.
Sourdough bread (½ loaf): Thick, artisanal slices that toast up crisp but still offer a chewy bite underneath.

How to Make Roasted Peaches with Ricotta Tartine Recipe

Step 1: Prepare the Maple Roasted Peaches

Begin by preheating your oven to 400°F and lining half a baking sheet with parchment paper for easy cleanup. In a small bowl, whisk together maple syrup and ground cinnamon until well combined. If your peaches are large, slice each one into about 12 wedges to ensure even roasting and maximum caramelization. Arrange these peach wedges on your baking sheet and drizzle the maple-cinnamon mixture all over them. Use a silicone spatula to gently toss the peaches so every piece is coated in that flavorful syrup.

Step 2: Roast the Peaches

Place the baking sheet in the oven and roast the peaches for 15 to 20 minutes. To encourage an even cook and beautiful golden edges, stir every 5 minutes. You’re aiming for bubbling syrup and softened, slightly tender peaches that retain their shape. Once roasted, transfer the peaches to a serving plate and spoon any leftover syrup from the pan back over them to keep all those juicy flavors intact.

Step 3: Whip the Ricotta

While the peaches roast, move on to whipping the ricotta, which is a highlight of this tartine. In a food processor, combine whole milk ricotta, honey, and lemon juice. With the machine on, slowly drizzle in the heavy whipping cream through the feed tube. Continue processing for another 20 seconds until the mixture is smooth, thick, and airy. This whipped ricotta will spread like a dream over your toasted sourdough base.

Step 4: Toast the Bread and Assemble

Cut your sourdough loaf into five slices about ¾ to 1 inch thick. Toast these slices until they are just golden around the edges but still soft inside—this texture is key to balancing the creamy and juicy toppings. Spread ¼ to ⅓ cup of the whipped ricotta generously over each slice. On top of the ricotta, layer four to six roasted peach wedges, depending on their size. Don’t forget to drizzle the leftover maple syrup from roasting for an extra touch of glossy sweetness.

Step 5: Add the Final Touches

The final finishing layer makes this tartine genuinely shine. Sprinkle coarsely chopped roasted salted cashews to add crunch and nutty flavor, followed by fresh chopped basil that brings a fragrant brightness. Each bite comes together with a perfect harmony of textures and flavors, making this Roasted Peaches with Ricotta Tartine Recipe a standout on any table.

How to Serve Roasted Peaches with Ricotta Tartine Recipe

A slice of brown bread sits on a white plate with small gold speckles around the edge. The bottom layer is smooth white cream spread evenly on the bread. On top, there are four thick slices of roasted peach, golden orange with darker edges, placed close together in a row. Scattered on the peaches and cream are broken cashew nuts, pale beige in color, and small fresh green basil leaves adding a touch of bright green. In the background, there are more plates with the same toast, a halved peach, a bowl of cashews, and fresh green herbs on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an elegant look and an extra burst of flavor, consider adding a handful of microgreens or edible flowers on top when serving. A light drizzle of extra honey or a sprinkle of flaky sea salt can elevate the tartine’s sweet and savory balance beautifully.

Side Dishes

This tartine pairs wonderfully with light, fresh sides. A simple arugula salad tossed with lemon vinaigrette or a crisp cucumber salad can complement the richness without overpowering the peaches. For a more substantial meal, a bowl of chilled gazpacho offers a refreshing contrast to the warm tartine.

Creative Ways to Present

Think beyond the slice—try serving Roasted Peaches with Ricotta Tartine Recipe as part of a beautiful brunch board with assorted nuts, fresh herbs, and rustic cheeses. You can also make mini tartines on crostini for a party-friendly size. The combination of colors and textures makes an instant conversation starter.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, the roasted peaches and whipped ricotta can be stored separately in airtight containers in the refrigerator for up to two days. This keeps the textures and flavors fresh, so when you’re ready, simply re-toast the bread and assemble again.

Freezing

Freezing is not recommended for assembled tartines because the bread will become soggy upon thawing. Instead, you can freeze roasted peaches on their own in a sealed container for up to three months. Thaw overnight in the fridge and then reheat gently before serving.

Reheating

To enjoy this tartine after storing, reheat the roasted peaches in a warm oven or skillet just until warmed through. Toast fresh slices of sourdough and whip fresh ricotta if possible, then assemble the tartines for the best texture and flavor.

FAQs

Can I use frozen peaches for this recipe?

Fresh peaches offer the best flavor and texture for roasting, but if frozen peaches are your only option, make sure to thaw and drain them well. Roasting frozen peaches might result in extra moisture, so keep an eye on the cooking time and syrup consistency.

Is there a substitute for ricotta?

If ricotta isn’t available, cream cheese or mascarpone can work as creamy alternatives, though the flavor and lightness will differ slightly. You can lighten cream cheese with a bit of heavy cream to mimic ricotta’s texture more closely.

How ripe should the peaches be?

Choose peaches that are ripe yet firm to the touch. They should yield slightly but not be mushy. This balance ensures they hold their shape when roasted but still deliver juicy sweetness.

Can I make this recipe vegan?

Yes! Swap ricotta for a plant-based ricotta or cashew cream, use maple syrup or agave nectar instead of honey, and choose your favorite vegan bread. The roasting process and flavor combinations work beautifully with these substitutions.

What’s the best way to toast the bread?

A bread toaster or oven broiler set to low heat works well to achieve a lightly browned, crisp edge while keeping the center soft. Avoid over-toasting, as the tartine needs a sturdy but tender base for spreading.

Final Thoughts

Trust me when I say this Roasted Peaches with Ricotta Tartine Recipe will become one of your go-to favorites whenever peaches are in season. It’s effortless enough for a casual brunch but impressive enough for entertaining, combining freshness and indulgence like no other dish. Give it a try and watch your loved ones' faces light up with every delicious bite!

Roasted Peaches with Ricotta Tartine Recipe

Ingredients You'll Need

How to Make Roasted Peaches with Ricotta Tartine Recipe