This Roasted Peach and Whipped Ricotta Tartine is the adult version of peaches and cream. Maple roasted peaches are piled on top of honey-sweetened whipped ricotta for a delectable combination. Roasted salted cashews are added for a nice salty crunch and then a little basil for a nice herbal addition.
My husband and I recently went to Boston to visit his family. While we were there his brother recommended a French bakery called Tatte. It was close to our hotel and we ended up going almost every morning for breakfast.
One of my favorite treats was there Roasted Peach and Ricotta Tartine. It had one of my favorite ingredients roasted peaches and the combination of peaches and ricotta was so good I knew I had to make once we came home. It ended up being a pre-dinner snack, but you can have it any time of the day.
Why This Recipe Tastes So Good
Peaches and maple syrup are a natural flavor combination and roasting peaches brings out more of the natural sweetness as well as creating a delicious syrup with an amazing depth of flavor. The slight tang of the sourdough is a great contrast with the creamy honey-sweetened ricotta and maple roasted peaches. And using natural sweeteners like maple and honey add more complex flavors to the overall dish.
What is a Tartine
A tartine is an open-faced sandwich. The name comes from the French verb tartiner, which means “to spread.” Tartines can be large or small and can be eaten for breakfast or lunch. This peach and ricotta tartine is perfect for breakfast, lunch, or brunch.
Tartine Recipe Ingredients
This Roasted Peach and Whipped Ricotta Tartine consists of two base recipes Maple Roasted Peaches and Whipped Ricotta. Here are the ingredients:
Maple Roasted Peaches
- Fresh Peaches. Slightly firm and unpeeled.
- Maple Syrup. Use your favorite brand of maple syrup.
- Ground Cinnamon. I just used ground cinnamon for this recipe, but you can also add nutmeg.
Just three ingredients is all it takes for these delicious peaches. I love making roasted peaches and have also used them for Roasted Peach Bread Pudding. You can also use other spices like nutmeg or allspice.
- Whole Milk Ricotta. Make sure you purchase whole milk ricotta and non part skim ricotta
- Raw Honey. Use a honey that has a lot of flavor, like Meadow Foam
- Lemon Juice. Just a teaspoon of lemon juice adds a nice hit of acid that contrasts with the creaminess of the ricotta.
How to Make the Maple Roasted Peaches
It's really easy to make these maple roasted peaches. This recipe is similar to my recipe for Roasted Peaches, except I only use maple syrup which adds so much flavor along with the juice of the peaches.
Preheat the oven to 400°F. Wash the peaches and cut each peach into eight (8) wedges. You can also cut the peaches into 2-inch chunks depending on how you want to arrange them on the bread.
Spread the peaches on a parchment lined paper and then pour the maple syrup cinnamon mixture over the peaches. Use a spatula to stir the peaches with the syrup and make sure they are all coated.
Roast the peaches until the syrup starts to bubble, 15-20 minutes. Stir the peaches ever 5 minutes to ensure they are well coated.
When the peaches are done store them in a heatproof container and scrape the syrup in the baking sheet onto the peaches.
How to Make the Whipped Ricotta
The texture and taste of the ricotta make it perfect for this tartine. Place the ricotta, honey, and lemon juice in the bowl of a food processor. While the food processor is running slowly add the heavy cream.
Taste the ricotta and add more honey if you want it sweeter or a little more lemon juice if you want more acid with the sweetness of the peaches.
How to Assemble the Tartine
Slice the sourdough into 1-inch thick pieces. Toast the bread until the edges are just beginning to turn brown. I used a toaster oven, but you can use a regular toaster to toast the bread.
Place a slice on each plate. Spread about 1/4-1/3 cup of the whipped ricotta on the bread and arrange 4-6 peach slices on top of the ricotta. The number of slices will depend on how big the slices are.
Drizzle the maple syrup over the peaches. Sprinkle the cashews and basil over the peaches and serve.
Pro Tips for Making This Recipe
- Toasting the bread makes it easier to bite through the tartine and creates a sturdier base for the ricotta and peaches.
- Leave the skin on the peaches to add more flavor and create a thicker syrup
- Use parchment paper for roasting the peaches. The peaches and maple syrup will be less likely to burn and clean up will be easier.
Recipe - Frequently Asked Questions
Definitely. Use your favorite bread. This recipe even works on biscuits.
Yes, you can use a non-dairy or vegan spread. Just make sure that it tastes good with the peaches and maple.
The maple roasted peaches are great as topping for ice cream, yogurt and you can even add them to your morning smoothie.
This Roasted Peach and Ricotta Tartine is so good that I ate two when I made them. If you're looking for a great treat then make these for a breakfast or lunch treat. And if you want to keep up to date with new recipes on the blog sign up for my baking newsletter.
More Stone Fruit Desserts
If you love desserts that use stone fruits like peaches and plums check out these recipes:
Roasted Peaches with Ricotta Tartine
Maple Roasted Peaches
- 1- pound fresh peaches
- 4 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 2 cups whole milk ricotta
- 3 tablespoons honey
- 1 teaspoon lemon juice
- 1/4 cup heavy whipping cream
- 1/3 cup roasted and salted cashews coarsely chopped
- 3 tablespoons chopped basil
- 1/2 Loaf Sourdough Bread
Maple Roasted Peaches
- Combine the maple syrup and the ground cinnamon in small bowl and whisk until combined. If the peaches are large cut each peach into 12 wedges.
- Arrange the peaches on the baking sheet and drizzle the maple syrup-cinnamon mixture over the peaches. Use a silicone spatula to toss the peaches and make sure all the peaches are coated with maple syrup.
- Roast the peaches for 15-20 minutes, stirring them every 5 minutes until the maple syrup is bubbling. When the peaches are done place them on a plate and scrape the syrup off the pan an onto the peaches.
Assemble the Tartines
- Cut the sourdough into five 3/4 - 1 inch thick slices. Toast each slice until they are just barely brown on the edges. Spread 1/4 or 1/3 cup of the whipped ricotta on each slice. Depending on the size of the peaches layer 4-6 peaches on each slice. Drizzle the maple syrup from roasting the peaches over the peaches.
- Sprinkle the chopped cashews and chopped basil on top of each tartine and serve.