Tartines with Ricotta and a Quick Apricot Compote

By • June 29, 2014 4 Comments

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Author Notes: Tart apricots become soft, stewy, and sweet in a compote that is a perfect foil for creamy ricotta. These tartines are simple but elegant, and make breakfast feel decadent.fiveandspice

Serves 1 to 2

  • 3 apricots, pitted and sliced into sixths
  • 1 tablespoon honey
  • 1 pinch salt
  • 1/4 cup (or so) good ricotta, preferably homemade
  • 2 thick slices of bread, toasted
  1. In a small saucepan, combine the apricots with the honey, a pinch of salt, and a splash (about 2 teaspoons) of water. Bring to a boil, then turn down to a simmer and simmer, uncovered, stirring occasionally, until the apricots have partially broken down and cooked to a thick, jammy, compote-y consistency, about 10 to 12 minutes. Set aside.
  2. When your slices of bread are toasted, smear each with ricotta and top with spoonfuls of the apricot compote (I like to use it while it's still warm). That's it! Now, eat!

More Great Recipes: Breakfast & Brunch|Sandwiches|Snacks|Cheese & Dairy|Fruit

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Comments (4) Questions (0)


about 1 year ago JanetFL

I want these right now!


about 1 year ago Rebecca Cherry

Don't care for fresh apricots but love dried apricots. Stewed apricots are a delicious in-between. Mixed this in yogurt and added walnuts. Yum! Thinking about it with cream cheese instead of ricotta, the former is more readily in my fridge.


about 1 year ago Nancy Harmon Jenkins

Nancy is a food writer, historian, and author of many books, her most recent being Virgin Territory: Exploring the World of Olive Oil, forthcoming from Houghton Mifflin.

This looks delicious--what a great combination! Can't wait to try it. But why not use real ricotta? Too hard to find--go tackle your local cheese maker and ask what they do with the whey. Or call up Paula Lambert's Mozzarella Company in Dallas (mozzco.com) for the real thing.


about 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

If a person can get their hands on - or make - real ricotta, then they absolutely should use it!