bohemianwanderer – Grilled peach and gorgonzola tartines offer the perfect balance of sweet, salty, spicy, and creamy in every bite. This vibrant dish takes just 25 minutes to prepare and delivers gourmet flavor with minimal effort. Ideal for summer lunches or light dinners, the recipe brings out the best in seasonal fruit and bold cheese.
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Start by heating a griddle pan over high heat. While it warms, halve two ripe peaches, remove the stones, and slice the fruit into wedges. Place the wedges in a small bowl and drizzle with a tablespoon of olive oil. Season well with sea salt and black pepper, then add the leaves from a few sprigs of fresh thyme. Toss everything together to coat the fruit evenly.
Place the peach slices on the hot griddle and cook for one to two minutes per side. You’re looking for deep grill marks and slightly softened edges. Once charred, return the peaches to the bowl and drizzle with a tablespoon of honey. Sprinkle in a pinch of red chilli flakes, toss to combine, and set aside to let the flavors develop.
Turn your oven’s grill to high. Cut one small ciabatta loaf (or half a large one) in half horizontally. Toast each half under the hot grill for a few minutes until golden and crisp. Remove from the grill, drizzle with a little olive oil, and rub the cut side of a halved garlic clove across the toasted surface for extra flavor.
Assemble Tartines for a Rich, Sweet-Savory Finish
Next, slice 150 grams of gorgonzola into thin, even pieces about half a centimeter thick. Then, lay the cheese over one side of each toasted ciabatta half. After that, return them to the grill briefly—just long enough for the cheese to melt and become gooey. This step adds richness and depth, pairing beautifully with the grilled peaches.
Once the cheese is melted, carefully top each tartine with the honey-dressed peach slices. Their warm, caramelized flavor cuts through the sharpness of the gorgonzola and enhances the texture of the crusty bread.
Meanwhile, take a handful of fresh rocket leaves and toss them in the bowl with any remaining peach juices and dressing. The light bitterness of the rocket adds freshness and balances the sweet and spicy notes in the fruit. Finally, pile the dressed greens generously on top of each tartine to complete the dish.
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Serve immediately while the cheese is still warm and the peaches are fragrant. This recipe works well on its own or alongside a chilled glass of white wine.
Perfect for two people, this dish brings together high-quality ingredients with minimal fuss. Whether for a relaxed lunch, a summer date night, or an impressive starter, these tartines celebrate seasonal produce in the most flavorful way.
