Honey peach tartine with twarog cheese

Simple tartines have a special place in my heart.
They are versatile and easy-growing up in Poland we would be having the delicious open
sandwiches almost everyday-a real classic on any table for breakfast or as an afternoon
snack-from quick ham and cheese sandwich topped with tomato and spring onion to more
unusual with butter and honey. Always on fresh bread and served with sweet, lemon tea
on the side.
Summer time is always exciting for any food lover-rediscovering fresh ingredient locally
or on holidays, the market stalls bent under the weights of voluptuous beef tomatoes and
sweet strawberries, trips to the market always ending up with bags full of fresh, fragrant
ingredients, freshly baked bread and an idea for dinner.
This simple tartine combo is not a traditionally Polish one but rather a new take on classic
open sandwich-yet equally delicious.
Still made of easily accessible ingredients, just a little bit more sophisticated and
reminding you of a warm summer evening.
Combination of zesty cheese, honey peaches and crunchy bread will add a new, exciting
twist to your breakfast, put you in a great mood from the start of the day or would make a
great aperitivo with a glass of rosé. Enjoy.
MyBest,
Ola

Honey peach tartine with twarog cheese
(makes 2 portions)

• 100 g mizithra, ricotta or twarog cheese
• Finely grated zest of 1 lemon
• 2 tbsp honey
• 1 tsp butter
• 2 peaches
• 3 slices of good sourdough bread
• 10 g hazelnuts, chopped

  1. Place the cheese in a medium size bowl and mix it with the lemon zest. Leave it on
    the side for a moment.
  2. Place the honey and butter into a large size pan over a medium heat. Cut the
    peaches into quarters or eights and cook them for around 2 minutes on each side,
    until slightly brown and soften.
  3. Toast the bread until crispy and slightly brown, spread some cheese over each slice
    and top with warm peaches. Drizzle with rest of the honey/butter mixture from the
    pan and sprinkle with hazelnuts and the remaining lemon zest.

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