Essentially a elaborate identify for “issues on toast”, a tartine is a topless sandwich that may be piled excessive with scrumptious issues with no risk of being squished collectively. I really like the simplicity and class of this recipe: it’s the excellent stability of candy and bitter, spicy and salty, and it feels particular on the similar time. Griddle and marinate the peaches forward of time, for those who like, and be happy to modify them for nectarines, apricots or no matter it’s a must to hand that appears good for griddling.
Grilled peach, gorgonzola and thyme tartines
Prep 5 min
Prepare dinner 20 min
Serves 2
2 peaches (about 200g)
Olive oil
Sea salt and black pepper
A number of sprigs recent thyme
1 tbsp honey
1 pinch crimson chilli flakes
1 small ciabatta, or half a big one
1 garlic clove, peeled and lower in half
150g gorgonzola
A handful of rocket leaves
Put a griddle pan on a excessive warmth. Halve the peaches, take away the stones and lower the fruit into wedges. Put the wedges in a small bowl, drizzle with a tablespoon of olive oil and season generously. Add the leaves from the thyme sprigs, toss to coat, then griddle the peach slices for a minute or two on all sides, till they tackle darkish char strains and soften barely. Return them to the bowl, add the honey and chilli flakes, toss once more and put aside.
Warmth the grill to excessive. Lower the ciabatta in half horizontally and toast underneath the recent grill for a few minutes, till golden and really frivolously toasted. Drizzle every slice with olive oil and rub with the lower facet of the halved garlic clove.
Lower the gorgonzola into ½cm-thick slices and lay these over one facet of the ciabatta halves. Return to the grill for only a minute, till oozy, then high with the dressed peaches. Toss the rocket with any remaining dressing within the peach bowl, organize on high of the tartines and tuck in.