Apricot-and-Ricotta Tartines

By DreiFromBK

Ingredients

• 4 slices of sourdough bread
• 1 tablespoon extra-virgin olive oil, plus more for brushing
• 4 apricots, halved and pitted
• Salt
• Pepper
• 1 cup cherry tomatoes, halved
• 3 tablespoons Champagne vinegar
• 1 1/2 tablespoons chopped tarragon
• 1 cup fresh ricotta cheese

Details

Servings 4
Cooking time 30mins
Adapted from foodandwine.com

Preparation

Step 1

Light a grill or preheat a grill pan. Brush the bread with olive oil and grill over high heat until toasted and charred in spots, about 1 minute per side. Transfer to a work surface.

Brush the apricot halves with olive oil and season with salt and pepper. Grill cut side down over high heat until charred on the bottom, about 2 minutes. Transfer to a work surface and let cool slightly, then cut into 1/2-inch wedges.

In a medium bowl, toss the apricots with the tomatoes, vinegar, tarragon and the 1 tablespoon of olive oil. Season the salad with salt and pepper. Spread the ricotta on the grilled bread and spoon the apricot salad on top. Serve right away.