Peach and Tomato Tartines

🥘 Ingredients

• almonds
  2 oz
• arugula
  8 oz
• balsamic vinegar
  4 tbsp
• honey
  1 jar
• mint
  ½ oz
• olive oil
• peach
  2
• pepper
• ricotta cheese
  10 oz
• salt
• tomato
  2
• wheat demi-baguette
  2

🍳 Cookware

• baking sheet
• small pan
• large bowl

1. 

   1

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

   peach: 2, tomato: 2, mint: ½ oz
2. 

   2

   Place the peach and tomato wedges on a lightly oiled baking sheet and season with salt and pepper . Place in the oven for ⏱️ 5 minutes , until the peaches and tomatoes are softened and slightly charred.

   salt, pepper
3. 3

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

   wheat demi-baguette: 2, olive oil
4. 

   4

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

   almonds: 2 oz
5. 

   5

   Spread each toast with ricotta cheese , 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.

   ricotta cheese: 10 oz, honey: 1 jar
6. 6

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

   balsamic vinegar: 4 tbsp, arugula: 8 oz