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.
Ingredients
- 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
Instructions
- 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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