Peach and Date Ricotta Tartine 水蜜桃椰棗瑞可達起司吐司
It’s stone fruit season! We are now in the middle of the summer and fresh produce is everywhere in the market. If you know me, you know I love to host brunch or a dinner party. I also love to serve pretty food with cute table setting. This recipe check all the boxes - it’s pretty, it’s delicious, it elevates the look of the entire table, and it’s perfect to serve and share with a bigger party!
The whipped ricotta can be made in advance and they keep pretty well in airtight containers and save in fridge for several days. Whenever you are ready to serve the tartine, grill some sourdough slices, or any bread of your choice, spread the whipped ricotta on and top with some greens and the fruit and voila! Ready in just a few minutes and they look absolutely delightful and cute! Just look at the photo. A dish that can brighten up your day.
Peach and Date Ricotta Tartine 水蜜桃椰棗瑞可達起司吐司
Yield 2 people for brunch or light lunch
Ingredients
Ricotta, 130g
Date syrup, 20g
Peach, 1, sliced into desired thickness
Urfa pepper, topping to taste (optional)
Microgreens, ½ cup
Toasted sourdough, 4 slices
Instructions
In a small food processor, add in the ricotta and the date syrup, pulse until smooth.
Spread the whipped date ricotta on the toasted sourdough slices, layer on some microgreens and then top with some peach slices. Sprinkle on some urfa pepper and serve.
