Grill/Barbecue

Grilled Gruyère, Nectarine, and Honey Tartines on Sourdough

June 23, 2014
  • Serves 4
Ingredients
  • 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
In This Recipe
Directions
  1. Preheat grill to medium and line with foil. Brush both sides of bread slices with olive oil. Grill bread on one side until lightly toasted with grill marks, about 2 minutes. Arrange nectarines and cheese on the grilled side of the bread slices; return tartines to grill. Grill, covered, 2 to 3 minutes more. Drizzle sandwiches with honey and vinegar, season with salt and pepper, and serve with salad or chips.

See Reviews

See what other Food52ers are saying.

  • Cheryl
    Cheryl
  • Ntailleart
    Ntailleart
Review
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, Catalan Food, written with chef Daniel Olivella, comes out in early September from Clarkson Potter.