Peach & Tomato Tartines with Almond and Arugula Salad

Peach & Tomato Tartines with Almond and Arugula Salad
  • Yield: 2 servings
  • Prep: 10 mins
  • Cook: 15 mins

During the peak of summer, juicy peaches and tomatoes are nearly as sweet as one another. This almost no-cook dinner couldn’t be more simple: ricotta toasts, caramelized fruits, and a refreshing arugula salad. Cheers!


1 yellow peach
1large tomato
5ounces ricotta
1/4ounce mint
1ounce sliced almonds
1 lemon
1tablespoon honey
1 whole wheat or multigrain demi baguette
4ounces arugula
1tablespoon balsamic vinegar
4teaspoons olive oil


  1. Prep: Preheat broiler to high or oven to 500 degrees. Halve, pit, and slice the peach into wedges. Core and slice the tomato into thin wedges. Thinly slice the mint leaves. Zest and halve the lemon.
  2. Broil the tomato and peach: place the peach and tomato wedges on a lightly oiled baking sheet and season with salt and pepper. Place in the oven for 4-6 minutes, until the peaches and tomatoes are softened and slightly charred.
  3. Toast the bread: Thinly slice the baguette on a diagonal. Place the slices onto a baking sheet and drizzle with olive oil. Place in the oven for 2-3 minutes, flipping halfway once, until lightly golden brown.
  4. Toast the almonds: Heat a small pan over medium heat. Add the almonds to the pan and cook, tossing, for 2-3 minutes, until lightly golden brown and fragrant. Set aside.
  5. Assemble the tartines: Spread each toast with ricotta, then top with a slice of peach and tomato. Finish each toast with lemon zest, mint, and a drizzle of honey (reserve 1 teaspoon honey for the dressing). Season with salt and pepper.
  6. Make the salad and serve: In a large bowl, whisk together 1 tablespoon balsamic, 1 teaspoon honey, a squeeze of lemon, and a large drizzle of olive oil (to taste). Season with salt and pepper. Toss the arugula and almonds into the dressing and serve alongside the peach and tomato tartines. Enjoy!

This recipe originally appeared on HelloFresh as Peach and Tomato Tartines with Ricotta, Mint, and Almonds and is being used with permission.