On the Cheap

Grilled Gruyère, Nectarine, and Honey Tartines

July  1, 2014

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. 

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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.

Grilled Gruyère, Nectarine, and Honey Tartines on Sourdough

Serves 4

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

See the full recipe (and save and print it) here.

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

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Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.

1 Comment

Matt L. July 3, 2014
I absolutely love cooked stone fruits - especially grilled or roasted. That sweet and tart combination with beautiful colours. What do you think are the advantages of grilling over say roasting like I've done here? www.timedeating.co.uk/roasted-nectarine