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Apricots, cherries, peaches, and nectarines have arrived! The farmer’s market was overflowing with their goodness today. I am so excited for the coming months, as all of my favorite produce begins to arrive. Yesterday, I toasted a baguette and topped it with ricotta and fresh slices of peach and basil.
Today, the apricots at the farmer’s market were perfectly ripe, so I decided to make a tartine with mint and apricots for lunch.
There are endless fruit combinations you can do with this recipe. Pick your fruit and then top the toasted bread with homemade ricotta and finish with raw honey, maldon salt, and cracked black pepper.
For this recipe, I didn’t list any quantities because you can really make it what you want. Here is what I did for 2 servings. Toast 4 slices of bread.
While bread is toasting, slice 2 apricots in half, remove pit, and slice into thick wedges. Chiffonade 2 mint leaves and set aside.
Top the cheese with maldon salt.
Place four apricot wedges on the ricotta and sprinkle with mint. Finish each tartine with a generous drizzle of honey and a sprinkle of maldon salt and fresh cracked black pepper.