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Summer Picnic Perfect: Grilled Sourdough Tartines with Ricotta, Peach and Basil

As summer approaches, you want options for easy to prepare meals and portable drinks. Our new Pure Provence Rosé Canettes are portable, precisely the refreshing drink you want for your next picnic. The talented Spanish duo Katie and Safia, WeAreCookandBaker created this recipe for Grilled Sourdough Tartines with Ricotta, Peach and Basil.

These easy open-style sandwiches make a lovely light and refreshing DIY summer picnic lunch. Just pack up the individual pre-prepared elements and allow everyone to slather the ricotta onto their griddled sourdough slices with a spoonful of peaches, some pink radicchio leaves, fresh basil, and a drizzle of honey to finish. The caramelised fruit and hint of basil go perfectly with the sweetness of Mirabeau Provence Rosé.

Grilled Sourdough Tartines wearecookandbaker-griddled-ricotta-peach-basil-tartines-recipe

Grilled Sourdough Tartines with Ricotta, Peach and Basil

This recipe is a delicious combination of savoury (sourdough), creamy (ricotta), sweet (peach and honey), and tangy (chicory, radicchio, vinegar). Enjoy a DIY open-faced sandwich in the sun with a crisp rosé from Provence.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch Dish
Cuisine French
Servings 4 people


  • 250 g (8oz) tub Ricotta cheese
  • 3-4 Peaches chopped
  • 2 tbsp Balsamic Vinegar
  • 2 tbsp Honey plus extra to drizzle
  • Chicory or Radicchio
  • Fresh Basil
  • Sea Salt flakes
  • Sourdough loaf sliced


  • Preheat the oven to 200C (400F).
  • Toss the chopped peaches with the balsamic vinegar and honey, and spread out onto a roasting tray.
  • Place in the oven for 15-20 minutes or until the peaches have softened and begin to caramelise.
  • Halfway through the roasting time, shake the tray to ensure the fruit cooks evenly. Remove from the oven and set aside to cool.
  • Heat a griddle pan until very hot.
  • Place two slices of sourdough onto the pan and press down to ensure that the bread chars evenly. Leave for 2-3 minutes until charred on one side, and flip over to repeat on the other side.
  • When you’re ready to serve, slather some ricotta over a slice of griddled sourdough followed by a few radicchio leaves.
  • Then pile on the roasted peaches, tear off some fresh basil and finish with an extra drizzle of honey and a sprinkle of sea salt.
  • Serve in the sunshine with a crisp glass of Mirabeau Pure Rosé.
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Maison Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

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