Peach, Basil, and Ricotta Tartine (Gluten-Free)

Winnie Abramson, ND

By Winnie Abramson, ND

I recently decided to try my own version of this Fig, Ricotta, and Honey Tartine. I loved the description of the dish, and the photos are mouthwatering.

I was disappointed that I couldn’t find fresh figs anywhere nearby, so I decided to use local peaches instead.

local peaches

A tartine is the French name for an open-faced sandwich. Tartines are usually made with bread, but this recipe uses flatbread. I served it as an appetizer at one of the big meals we did over at my dad’s house while my brother was in town with his sweet family this past week.

Because my sister-in-law has celiac disease and she, my brother and their kids avoid gluten, I made the flatbread with Bob’s Red Mill gluten-free pizza crust mix. But you could make this with your favorite pre-made flatbread, or with your favorite gluten-free or regular bread.

The peaches I used had been poached in water and a little sugar (my dad made them earlier in the day), but very ripe fresh peaches would work, as well.

To compile the tartine, you just spread a little ricotta on your (flat)bread, then add sliced peaches. I used snippets of basil on mine, but you could use arugula, baby salad greens, or a different herb, if you wish. I put a little salami on half of the tartine: I would have used prosciutto if I’d had some. Because mine was more of a savory dish, I finished it with a drizzle of olive oil instead of honey.

My son Dylan and I really loved this tartine. So thank you Ginny for the inspiration! I promise I’ll make it properly- with fresh figs- when I see them around here :)

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