Home » Blog » Recipes » Farmers Market Nectarine Tartine
This Nectarine Tartine is made with fresh ingredients from your local farmers market with pantry staples. So it comes together in a flash when you think you have nothing to make.
Ah… I love this time of year. I think I said that already in a previous post. There is so much produce and everything looks so fresh and vibrant and sometimes on a good day everything you randomly get at the market comes together as an epic dish. Case in point this Nectarine Tartine I’m about to show you how to make.
It’s our routine to go to the Farmers Market every Saturday. We go to the Diablo Valley Farmers Market that is just a 5 minute drive from our house. I didn’t really have any plans on what to cook so we just walked around to see what looked good and try to make dinner out of it later.
I know the star of the show had to be this seasame seed loaf from Crispian Bakery. We also bought some nectarines and basil and once I had those in the back I knew I had a Nectarine Tartine in the making.
Well tartine is the fancy French way to say open faced sandwich, filled with fancy fillings and spreads.
To start cut your choice of freshly baked bread onto thick slices. We like them to be just over a centimeter thick so that the bread still stays a little soft on the inside after toasting.
Drizzle the slices with some olive oil and season with salt and pepper. Don’t ever forget to season your bread when making toast. It makes all the difference. Then you bake it in the oven at 350 degrees for about 10-12 minutes.
Once it’s out of the oven grab your choice of spread. We had some vegan ricotta on had so that was our base. As a nice surprise we like to dot some nuts in the ricotta so that you have an extra surprise crunch. We used some pecans in ours, but you can use any nut you want. On top of the ricotta we added some fresh basil leaves for a nice herby tone.
Then you top it off with some fresh off the tree slices of nectarine.
To finish and round out the dish drizzle some balsamic vinegar, date syrup, more olive oil and salt and pepper. I like to serve all these condiments on the side so that everyone can drizzle more if they wanted.
It’s the perfect summer meal when your to tired to think and move, but need something healthy and fresh.
If you need more spring and summer inspired recipes you can try my Super Quick and Easy Squash Blossom Flatbread or Easy Ginger Mint Melon Mango Sorbet.
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