The Tartine I Make Every Weekend — Caramelized Apricot & Ricotta
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Serves
- 4
- Calories
- 250 kcal
- Carbs
- 30.00 g
Ingredients
- 6-7 smallapricots, cut in half, pit removed
- 4 slicesrustic bread
- 1/2 to 3/4 cupfresh ricotta cheese
- —Fresh rosemary
- 1shallot, sliced thin
- 1Lemon
- —Softened butter
- —Olive oil
- —Salt and pepper
- —Hot honey
Instructions
- 1
Drizzle some oil in a skillet, and place the apricots cut-side down into the pan. Cook until tender and they have started to caramelize.
- 2
As they cook, add some fresh rosemary to the pan for flavor. No need to chop, you'll be removing before serving.
- 3
Meanwhile, in a separate pan, caramelize the shallots in olive oil, watching closely to ensure they do not burn. Remove from the heat and put into a bowl and set aside.
- 4
Prepare the bread. Butter one (or both) sides of the bread and fry or place on a grill. We used a panini maker.
- 5
Remove to a board when the bread is toasted and golden brown.
- 6
Prepare the ricotta cheese mixture. Add a little lemon juice and lemon zest from one lemon and whip the ricotta until fairly smooth.
- 7
Spread a nice thick layer on each toast, and add a little salt and pepper.
- 8
Layer the caramelized apricots on each toast. Then add the caramelized shallots.
- 9
Drizzle with a little hot honey and serve immediately.