Apricot-and-Ricotta Tartines

Super-ripe tomatoes and grilled apricots get spooned over creamy ricotta in these open-face sandwiches from F&W's Justin Chapple.

  • Total Time:
  • Servings: 4

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Ingredients

  • 4 slices of sourdough bread
  • 1 tablespoon extra-virgin olive oil, plus more for brushing
  • 4 apricots, halved and pitted
  • Salt
  • Pepper
  • 1 cup cherry tomatoes, halved
  • 3 tablespoons Champagne vinegar
  • 1 1/2 tablespoons chopped tarragon
  • 1 cup fresh ricotta cheese

How to make this recipe

  1. Light a grill or preheat a grill pan. Brush the bread with olive oil and grill over high heat until toasted and charred in spots, about 1 minute per side. Transfer to a work surface.
  2. Brush the apricot halves with olive oil and season with salt and pepper. Grill cut side down over high heat until charred on the bottom, about 2 minutes. Transfer to a work surface and let cool slightly, then cut into 1/2-inch wedges.
  3. In a medium bowl, toss the apricots with the tomatoes, vinegar, tarragon and the 1 tablespoon of olive oil. Season the salad with salt and pepper. Spread the ricotta on the grilled bread and spoon the apricot salad on top. Serve right away.
Contributed By Photo © Nicole Franzen Published August 2015





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