Wednesday Gourmet: Peach and Blackberry Tartines

Don’t want to spend a lot of time in the kitchen this summer but want a beautiful, delicious, seasonal dinner?  Try making a summer peach or blackberry tartine.  Inspirations from the Gourmet Girl below.

Summer Peach and Blackberry Tartines


  • Fruit from the farmers market (peaches, blackberries, strawberries, plums, etc.)
  • Bread (french baguette or ciabatta)
  • Sliced proscuitto (optional)
  • Olive oil
  • Spread (gorgonzola cheeese, brie, ricotta, goat cheese, etc.)
  • Honey, champagne vinegar, balsamic vinegar
  • Fresh herbs of your choice
  • Sea salt
  • Cracked black pepper


  1. Prepare the bread by baking or grilling semi-thin slices of bread drizzled with a little olive or walnut oil.
  2. Slice your fruit.
    If you’re assembling now and serving later,  soak the peach fruit in a little lemon juice.  The lemon juice keeps the fruit from discoloring and turning brown.
  3. For the spread, used goat cheese, ricotta, Gorgonzola dulce, farmhouse cheddar, Brillat Savarin, Camembert, and Brie or any triple creme cheese.
  4. Place sliced proscuitto and fruit on top of spread.
  5. Drizzle with honey, champagne vinegar, or a balsamic vinegar reduction.
  6. Use fresh herbs and try to match those to the fruit.  Try lemon thyme, French thyme, basil and rosemary. Lavender blossoms make a great pairing with cherries also.
  7. Season the tartines with freshly cracked black pepper and sea salt.

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