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Peach and Tomato Tartines
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Peach and Tomato Tartines

Peach and Tomato Tartines

with Ricotta, Mint, and Almonds

Kiss ordinary toast goodbye and say HELLO to tartines, or French open-faced sandwiches. This one’s topped with creamy ricotta, caramelized fruits, and summery greens. It’s practically a no-cook meal, which means you’ll be “toasting” to dinnertime in under 30 minutes.

Tags:
Veggie
Allergens:
Soy
Wheat
Tree Nuts
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
DifficultyEasy

Ingredients

serving amount

1 unit

Tomato

¼ ounce

Mint

1 unit

Peach

1 unit

Wheat Demi-Baguette

(Contains Soy, Wheat)

1 ounce

Almonds

(Contains Tree Nuts)

5 ounce

Ricotta Cheese

(Contains Milk)

1 jar

Honey

4 ounce

Arugula

2 tablespoon

Balsamic Vinegar

Not included in your delivery

unit

Olive Oil

unit

Salt

unit

Pepper

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Nutrition Values

/ per serving
Calories493 kcal
Energy (kJ)2063 kJ
Fat25 g
Saturated Fat6 g
Carbohydrate56 g
Sugar27 g
Dietary Fiber7 g
Protein16 g
Cholesterol22 mg
Sodium288 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Pan
Large Bowl

Instructions

Prep the ingredients
1

Wash and dry all produce. Preheat the broiler to high or oven to 500 degrees. Halve, pit, and slice the peach into wedges. Core and slice the tomato into thin wedges. Thinly slice the mint leaves.

Broil the tomato and peach
2

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 softened and slightly charred.

3

Toast the bread: Thinly slice the baguette on a diagonal. Place the slices onto a baking sheet and drizzle with olive oil. Place in the oven for 2-3 minutes, flipping halfway, until lightly golden brown.

Toast the almonds
4

Heat a small pan over medium heat. Add the almonds to the pan and cook, tossing, for 2-3 minutes, until lightly golden brown and fragrant. Set aside.

Assemble the tartines
5

Spread each toast with ricotta, then top with a slice of peach and tomato. Finish each toast with mint and a drizzle of honey (reserve 1 teaspoon honey for the dressing). Season with salt and pepper.

6

Make the salad and serve: In a large bowl, whisk together 1 Tablespoon balsamic, 1 teaspoon honey, and a large drizzle of olive oil (to taste). Season with salt and pepper. Toss the arugula and almonds into the dressing and serve alongside the peach and tomato tartines. Enjoy!