Caramelized Apricot & Ricotta Tartine Recipe
This summery tartine is as delicious as it is colorful!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
Scale
- 6–7 small apricots, cut in half, pit removed
- 4 slices rustic bread
- 1/2 to 3/4 cup fresh ricotta cheese
- Fresh rosemary
- One shallot, sliced thin
- Lemon
- Softened butter
- Olive oil
- Salt and pepper
- Hot honey
Instructions
- Drizzle some oil in a skillet, and place the apricots cut-side down into the pan. Cook until tender and they have started to caramelize.
- As they cook, add some fresh rosemary to the pan for flavor. No need to chop, you’ll be be removing before serving.
- Meanwhile, in a separate pan, caramelize the shallots in olive oil, watching closely to ensure they do not burn. Remove from the heat and put into a bowl and set aside.
- Prepare the bread. Butter one (or both) sides of the bread and fry or place on a grill. We used a panini maker.
- Remove to a board when the bread is toasted and golden brown.
- Prepare the ricotta cheese mixture. Add a little lemon juice and lemon zest from one lemon and whip the ricotta until fairly smooth.
- Spread a nice thick layer on each toast, and add a little salt and pepper.
- Layer the caramelized apricots on each toast. Then add the caramelized shallots.
- Drizzle with a little hot honey and serve immediately.