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Roasted Peaches with Ricotta Tartine Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 67 reviews
  • Author: Ivy
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 5 servings
  • Category: Snack
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Description

This delightful Roasted Peaches with Ricotta Tartine recipe offers a perfect balance of sweet, creamy, and nutty flavors. Juicy peaches are roasted with a maple syrup and cinnamon glaze, paired with a luscious whipped ricotta spread, and served on toasted sourdough bread. Topped with roasted cashews and fresh basil, this tartine is an elegant and easy treat ideal for brunch or a light dessert.

Ingredients

Peach Roasting Mixture

  • 1 pound fresh peaches
  • 4 tablespoons maple syrup
  • 1 teaspoon ground cinnamon

Whipped Ricotta

  • 2 cups whole milk ricotta
  • 3 tablespoons honey
  • 1 teaspoon lemon juice
  • 1/4 cup heavy whipping cream

Toppings and Bread

  • 1/3 cup roasted and salted cashews, coarsely chopped
  • 3 tablespoons chopped fresh basil
  • 1/2 loaf sourdough bread

Instructions

  1. Preheat the Oven: Set your oven to 400°F (200°C) and line a half baking sheet with parchment paper for easy clean-up later.
  2. Prepare the Maple Cinnamon Glaze: In a small bowl, whisk together the maple syrup and ground cinnamon until fully combined, creating a sweet and fragrant glaze.
  3. Slice the Peaches: If the peaches are large, cut each into 12 wedges for even roasting and serving.
  4. Coat and Arrange Peaches: Place the peach wedges on the prepared baking sheet. Drizzle the maple syrup and cinnamon mixture over the peaches and gently toss with a silicone spatula to coat them evenly.
  5. Roast the Peaches: Roast the peaches in the oven for 15-20 minutes, stirring every 5 minutes to ensure even cooking and glazing. The maple syrup should bubble up, caramelizing the peaches beautifully. Once done, transfer the peaches to a plate and pour the syrup from the baking sheet over them.
  6. Make the Whipped Ricotta: In a food processor, combine ricotta, honey, and lemon juice. With the processor running, slowly pour the heavy cream through the feed tube. Process for an additional 20 seconds until the mixture is smooth, airy, and thick.
  7. Toast the Bread: Cut the sourdough into five slices, each about 3/4 to 1 inch thick. Toast until the edges are just lightly browned for a perfect crunch.
  8. Assemble the Tartines: Spread about 1/4 to 1/3 cup of whipped ricotta evenly on each toasted slice. Layer 4-6 roasted peach wedges on top, depending on size, then drizzle with the reserved maple syrup from roasting.
  9. Add Final Touches: Sprinkle chopped roasted cashews and fresh basil over each tartine for a satisfying crunch and fresh herbal note. Serve immediately for the best flavor and texture.

Notes

  • Use ripe but firm peaches for best roasting results; overly soft peaches may turn mushy.
  • Maple syrup can be substituted with honey for a different but still delicious flavor.
  • Whole milk ricotta provides the creamiest texture; you can also try part-skim ricotta for a lighter option.
  • Toast sourdough bread just until lightly browned to maintain a slight chew and prevent sogginess when adding the ricotta.
  • The tartines are best enjoyed fresh, but leftover whipped ricotta can be stored refrigerated for up to 2 days.

Find it online: https://ivysrecipes.com/roasted-peaches-with-ricotta-tartine-recipe/