Peach and Tomato Tartines

🥘 Ingredients

• almonds
  2 tbsp
• arugula
  3 c
• balsamic vinegar
  1 tbsp
• honey
  ½ tbsp
• mint
  1 bunch
• olive oil
  1 tbsp
• peaches
  2 unit
• pepper
  to taste unit
• ricotta cheese
  1 c
• salt
  to taste unit
• tomatoes
  2 unit
• wheat demi-baguette
  1 unit

🍳 Cookware

• baking sheet
• pan
• large bowl

1. 

   1

   Wash and dry all produce. Halve, pit, and slice peaches into wedges. Core and slice tomatoes into thin wedges. Thinly slice mint leaves.

   peaches: 2 unit, tomatoes: 2 unit, mint: 1 bunch
2. 

   2

   Preheat oven to 500°F or broiler to high. Lightly oil a baking sheet and arrange peach and tomato wedges on it. Season with salt and pepper . Roast in oven ⏱️ 5 minutes , until softened and slightly charred. Remove and set aside.

   salt: to taste unit, pepper: to taste unit
3. 3

   Thinly slice wheat demi-baguette on a diagonal. Arrange slices on a baking sheet and drizzle with olive oil . Toast in oven ⏱️ 3 minutes , flipping halfway, until lightly golden brown. Remove and set aside.

   wheat demi-baguette: 1 unit, olive oil: 1 tbsp
4. 

   4

   Heat a small pan over medium heat. Add almonds and cook, tossing frequently, ⏱️ 3 minutes , until lightly golden brown and fragrant. Remove from heat and set aside.

   almonds: 2 tbsp
5. 

   5

   Spread each toasted baguette slice with ricotta cheese . Top with roasted peach and tomato wedges. Add mint and drizzle with honey . Season with salt and pepper.

   ricotta cheese: 1 c, honey: ½ tbsp
6. 6

   In a large bowl , whisk together balsamic vinegar , remaining honey, and a drizzle of olive oil to taste. Season with salt and pepper. Add arugula and toasted almonds, toss to coat. Serve salad alongside the tartines.

   balsamic vinegar: 1 tbsp, arugula: 3 c