Every week, Caroline Wright creates simple, civilized recipes for Food52 that feed four — for under $20, in under 20 minutes.
Today: Tartines aren’t reserved for French bistros. You can make one at home, on the cheap, and in no time at all.
If you have been following this column for any length of time, or if you have picked up my cookbook, you know that this gal loves a good piece of toast. Toast is an umbrella category that includes the crostini, the bruschetta, and the saddled-with-a-fried-egg, open-faced-sandwiches that cross my kitchen. But we can be honest among friends here: It’s all just fancy toast. And I am still, without doubt or hesitation, a fan.
In this recipe, I dignified the toast with fresh nectarines or peaches, a bit of gooey, nutty cheese, a drizzle of honey, and sprinkling of sherry vinegar. Welcome, delicious flame-grilled cheese. I’m happy to have you in the toast family.
- 4 slices sourdough bread, about 1 inch thick
- 2 tablespoons olive oil
- 2 nectarines or peaches (about 12 ounces), pitted and sliced
- 4 ounces Gruyère, sliced
- 1 tablespoon honey
- 2 teaspoons sherry or red wine vinegar
- Kosher salt and freshly ground black pepper
- Salad or chips for serving
As a freelance food writer and cook, I first wrote this style of recipe as a column on my blog, The Wright Recipes, as an excuse to cook good food for my friends in a quick and simple way.
Twenty-Dollar, Twenty-Minute™ Meals grew into a cookbook that was published by Workman in May 2013. The recipes found here are original, made especially for Food52 to once again celebrate simple food with friends.
Photo by Caroline Wright