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Peach, Ricotta and Prosciutto Tartine

335 A Peach Ricotta Prosciutto Tartine.JPG
335 A Peach Ricotta Prosciutto Tartine.JPG

Peach, Ricotta and Prosciutto Tartine

1.00

Tartines, in their simplest form, are open-faced sandwiches that can be sweet or savory. I tend to prefer the sweeter varieties, which usually include fresh fruit and a drizzle of honey to finish, but savory varieties are just as delicious! Tartines are excellent for one but incredible for feeding a large crowd as well.  Just make a few different kinds and watch your guests marvel at their beauty (and taste)!

Yield: 2 tartines

Oven: N/A

Preparation time: 10 minutes

Cook Time: N/A

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1/4 cup low fat ricotta

1/2 teaspoon kosher salt

2, 1/2-inch thick slices day-old rustic country bread

1 ripe peach, thinly sliced 1/4–inch thick slices

4 slices prosciutto

as desired, honey or agave to finish

Method:

1.   In a small bowl, add ricotta and kosher salt whisking until evenly combined.

2.   On each slice of bread, evenly divide ricotta and spread into a thin layer. “Fan” the peaches across the top and finish with prosciutto to cover.

3.   Drizzle with honey or agave right before serving.

 

Kitchen Note:  Using day-old crusty or rustic bread is the best option for tartines as it helps to dry out the bread. Most bakeries can help point you in the right direction just make sure you mention they are for tartines. Use more or less honey depending on desired sweetness.