Super-ripe tomatoes and grilled apricots get spooned over creamy ricotta in these open-face sandwiches from F&W’s Justin Chapple.
Slideshow:More Apricot Recipes
4 slices of sourdough bread
1 tablespoon extra-virgin olive oil, plus more for brushing
4 apricots, halved and pitted
1 cup cherry tomatoes, halved
3 tablespoons Champagne vinegar
1 1/2 tablespoons chopped tarragon
1 cup fresh ricotta cheese
How to Make It
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.
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.
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.
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