Pick a fruit, pick a cheese (yes, vegan cheese, too) any combination will be good, and you will have a perfect topping for a tartine.
My friend Carolyn and I treat each other throughout the year. I get eggs from her lovely flock of hens, and delivery day usually means the handing off of a good mystery, a pot of jam or honey, homemade limoncello, or maybe some zucchini from the garden. On a recent morning, the eggs came with a beautiful loaf of sourdough rye bread made from starter that I gave her a few years ago.
A perfect bread for toast
The bread was really delicious. In addition to the wheat and rye flour, she added sunflower and flax seeds and steel cut oats. The texture was wonderfully chewy and flavorful. I knew I needed that recipe! If you are interested, her instructions are here. Carolyn’s Seeded Sourdough Rye.
The last of the loaf asked to be made into toast, and with peaches coming into season, I thought a tartine with some Vermont cheddar would make a perfect lunch.
So many possibilities
A tartine is a little open face toasted sandwich, a humble French inspired dish that is at home as a light lunch or breakfast, or cut into small sections served as a party appetizer. You can top a tartine with many delicious ingredients. Ham and cheese is traditional, but you can take them in many directions. One of my favorites is simple sauteed wild mushrooms with a bit of thyme. Nothing better. We also like goat cheese and roasted red peppers with a honey drizzle, and a tomato and mozzarella salad atop a sturdy whole grain toast.
Pick a cheese, pick a fruit
The combination of fruits and cheese, even vegan cheese, make wonderful tartines. Some favorites: Gruyère and fresh figs, strawberries and ricotta, pears and blue cheese with pecans, and apple with smoked gouda or smoked vegan provolone, my favorite vegan cheese. My granddaughter’s favorite is cheddar and apples.
Sweet, sour, salty, and textured
While our peaches are not quite ready yet, we have Pennsylvania peaches which are sweet and juicy and delicious. I couldn’t wait for ours, and carried a bag of them home from the farm stand this weekend. A little cheddar, some pickled purple onion, and a drizzle of maple syrup all combined to make this a lovely tartine.
Lightly toast the bread first, put on your toppings, and pop them back under the broiler to finish melting and browning.
Peach and Cheddar Tartine on Sourdough Rye Bread
- Four slices of sourdough bread
- 4 ounces of Vermont cheddar or vegan cheddar, grated
- 1 large peach or two small
- Pickled purple onion
- Dark amber maple syrup
Place the bread on a baking sheet under the broiler for couple of minutes. You don’t want color yet, just a little toasting. Remove the pan from the oven.
Sprinkle the cheese over the toasts and return to the oven for a few minutes, or until the cheese is completely melted.
Add the peaches and return to the broiler. Keep your eye on them; you want the toasts to start browning on the edges and the peaches to get just a bit of color.
Remove from the oven and top with the pickled onion. Plate, grate some black pepper over all, and drizzle with about a half teaspoon of maple syrup over each, more if you like sweet.
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Well, I had no idea when I made cheese toast with fruit that I was really making a tartine! I have peaches, and now, I have lunch!
It’s a fancy name for a pretty classic open faced sandwich anywhere, even here in New England!
Thank you!
Sounds yummy!
Thank you! Not a crumb left!
Wonderful!!!
Thanks!
I noticed the reference to “homemade limoncello” in your intro, For as delicious as these sourdough breads are , I would really enjoy seeing your recipe of limonchello (although I thought is was spelled ‘lemoncello’.)
Pretty and practical and possibly dinner tonight…
A perfect light supper!
I bought local peaches this morning. 🙂 Looks delicious!
Ah, sounds like supper for you too!
Looks so good. Also, its always good to have friends like that 😎
Yes, we love sharing foods with each other.
mmm My kind of lunch! 🙂
And mine!
Yum! This sounds delicious! I’ve never had sourdough rye, but I love both rye and sourdough so I’m sure I would love this! 🙂
This bread was amazing, the chewiness of the seeds and the flavor of the rye all combined to make a memorable loaf.
I’m not a huge onion fan, but this sounds really good. I love the pop of the purple onion against the peach and white cheddar.
Thank you Lenady! It’s a lovely balance of sweet and savory!
My favourite has always been cheese with tomatoes but those peaches look and sound delicious…definitely something I will give a try ..Thank you for sharing your delicious recipe, Dorothy 🙂
You’re welcome Carole!
Gorgeous! I’ll also go for strawberries and ricotta too 😉😋 Perfect summer food 😉
Thank you Ribana! It is a great summer standard!
Peaches from the Western slope of Colorado are in. This sounds like a great way to eat them.
Yum! Nothing better than a fresh juicy peach!
This looks so tasty and satisfying!
And very easy (if you don’t count baking the bread…).
This is one of my favorite types of meal, I love fruit paired with a flavorful cheese in a salad, on a flatbread or sandwich, my tummy is rumbling!
Jenna
I totally agree, Such a wonderful supper or brunch dish.
Ahhh, peaches. 🍃🍑
Yes. Peaches.
Isn’t this just scrumptious! A perfect summertime lunch. I have peaches too!
They are so easy, and everyone loves them!
Yum!!
Yes, it’s a good one!
Looks so yummy & delicious!
Thank you! A perfect summer treat!
Well, this certainly looks delightful! That’s a great kind of friendship you share with Carolyn, and I appreciate that she was gracious to share her recipe for the seeded sourdough rye. I am always looking for new breads, especially with such texture!
This is a great idea, Dorothy. I’ve never tried peaches with cheese before.
Cheese and fruit are such good friends, and if you add another savory or sour, even better!
It’s taken ages, Dorothy, but I’m now putting fruit like apples and pears into meals. All because of you. And aren’t I happy about that…. 😉 😉 This one looks fabulous, too.
And what a superb friend to have. Your friendship with Carolyn sounds so solid.
I am truly touched that fruit can now be a part of your meals! I think of fruit as the sparkling jewels of the world of food!
Here’s wishing you a day of smiles and music my friend! 💕
That does entice Dorothy.. I love any combination of fruit and cheese.. marriage made in heaven.. that bread looks delicious too…hugs
Thanks Sally! The peaches are really delicious this year!
I can imagine.. we have a little too much rain to ripen them here.. they have to travel.. hugsx
This sounds yummy! And a great way to use those peaches! 🙂
They were certainly highlighted! Thanks for stopping by!
My favorite bread is sourdough, but I don’t think I’ve ever tried sourdough rye.
I hadn’t had it in years, and she reminded me how good it is!
Yummy! Thank you, Dorothy! First i thought one has forgotten the toast slices, and used bread instead. Lol I remembered something like “Toast Hawai”. But this is very different, and wonderful. Have a beautiful rest of the week! xx Michael
Thanks Michael, you have a wonderful rest of week too!
Sounds delicious and simple 🙂
Thanks Mary! It really is simple, and most satisfying!