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.
Servings Prep Time
4people 10minutes
Cook Time
20minutes
Servings Prep Time
4people 10minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Preheat the oven to 200C (400F).
  2. Toss the chopped peaches with the balsamic vinegar and honey, and spread out onto a roasting tray.
  3. Place in the oven for 15-20 minutes or until the peaches have softened and begin to caramelise.
  4. Halfway through the roasting time, shake the tray to ensure the fruit cooks evenly. Remove from the oven and set aside to cool.
  5. Heat a griddle pan until very hot.
  6. 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.
  7. When you’re ready to serve, slather some ricotta over a slice of griddled sourdough followed by a few radicchio leaves.
  8. 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.
  9. Serve in the sunshine with a crisp glass of Mirabeau Pure Rosé.