Hidden gem in Charlotte’s Oakhurst neighborhood where the menu is as creative as the food
June 15, 2020
Unpretentious Cooking: Apricot and Tomato Tartine
Don’t forget the tiny stone fruit when cooking this summer
Apricots are an underrated stone fruit. When people think of stone fruit they usually gravitate towards peaches, plums, and cherries. But the apricot, a small flavorful, tart fruit, has much to offer and is more versatile than its counterparts. When dehydrated, its flavor is concentrated and the texture of the dried fruit is great for baking, melting into sauces or chutneys, layered in salads, and in granolas. Rehydrate the fruit and you get the benefits of the robust flavor and the flexibility of a softer texture for more protein-focused dishes. Adding the fruit fresh to recipes gives dishes a tangy bite that complements flavors like almond, ginger, black pepper, cardamom, and hazelnut. This tartine recipe leaves the fruit fresh with a touch of charred caramelization to bring the natural sugars forward and balance the tartness of the fruit, tomatoes, and vinegars. Make this for a light lunch or as a starter at dinner. Any hearty bread will work, but the nuttiness of the seeded sourdough gives a needed texture in each bite and a warmer flavor that counters the brightness of the salad. —Justin Burke
Apricot and Tomato Tartine
Serves 4
Ingredients
4 slices of bread, preferably seeded sourdough
1 tablespoon olive oil, plus extra
4 apricots, halved and pitted
Salt and pepper, to taste
1 cup cherry tomatoes, halved
3 tablespoons white wine vinegar
1½ tablespoons chopped tarragon
1 cup fresh ricotta cheese
Balsamic vinegar, to garnish
Pinch of crushed red pepper chili flakes
Directions
1. Preheat a grill pan. If you don’t have a grill pan, use a toaster oven. Lightly butter the bread on one side and grill over high heat until toasted and charred in spots.
2. Brush the apricot halves with olive oil and season with salt and pepper. Grill cut side down over high heat using the same grill pan (or a sauté pan) until slightly charred, about 2 minutes. Remove and let cool slightly, then cut into wedges.
3. In a medium bowl, toss together the apricots, tomatoes, vinegar, tarragon and 1 tablespoon of olive oil. Season with salt and pepper.
4. Spread the ricotta on the grilled bread and spoon the apricot salad on top. Sprinkle with chili flakes and drizzle balsamic vinegar. Serve immediately.
