Peach and Tomato Tartines
with Almond and Arugula Salad
During the peak of summer, juicy peaches and tomatoes are nearly as sweet as one another. This almost no-cook dinner couldn’t be more simple: ricotta toasts, caramelized fruits, and a refreshing arugula salad. Cheers to Summer!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
(Contains Tree Nuts)
(Contains Soy, Wheat)
Not included in your delivery
Preheat broiler to high or oven to 500 degrees. Halve and pit the peach, then slice into wedges. Halve and core the tomato, then slice into thin wedges. Pick the basil leaves off the stems and discard the stems. Thinly slice the basil leaves. Zest the lemon.
Broil the tomato and peach: place the peach and tomato wedges on a lightly oiled baking sheet and season with salt and pepper. Place in the oven for 4-6 minutes, until the peaches and tomatoes are slightly charred
Toast the bread: thinly slice the baguette on a diagonal. Toss on a baking sheet with 1 tablespoon olive oil and place in the oven to toast for 2-3 minutes, flipping halfway through, until lightly golden brown.
Meanwhile, toast the almonds: heat a small pan over medium heat. Add the almonds to the pan and cook, tossing, 2-3 minutes, until lightly golden brown and fragrant. Set aside.
Assemble the tartines: spread each toast with ricotta, then top with a slice of peach and tomato. Top with a sprinkle of lemon zest, basil, salt, and pepper. Drizzle the tartines with 1 teaspoon honey.
Make the salad dressing: in a small bowl, whisk together the balsamic, 2 tablespoons olive oil, and the 1 teaspoon honey. Season with salt and pepper
Toss the arugula and almonds with the salad dressing and serve alongside the peach and tomato tartines. Enjoy!