Yesterday, Josephine shared four Picnic Tartines for this weekend’s picnic or a back-to-school lunch. Today, we’re sharing a fancier recipe using juicy grilled peaches, an easy Middle Eastern yogurt dip, and homemade Pistachio Dukkah. This tartine needs a grill, a bottle of wine, and good company. Get to it, quick, before summer ends! – Amy
Grilled Peach and Pistachio Dukkah Tartine
Eat Boutique Editors Note: Dukkah is an Egyptian spice blend, and sometimes served as a dip with bread and olive oil. Here, it’s a garnish for the tartine, playing against the smooth yogurt and the sweet peaches. Eat Boutique Editor’s Note: Labneh-Style Spread is as simple as they come, and equally delicious on toast, dolloped onto soups, or as an appetizing dip.
Ingredients:
- 1 pound peaches
- Olive oil, for brushing the peaches
- 1 loaf rye bread, cut into slices
- Labneh-Style Spread (recipe below)
- Pistachio Dukkah (recipe below)
- Honey (optional)
- 1 cup pistachios
- 4 tablespoons sesame seeds
- 3 teaspoons coriander seeds
- 2 teaspoons cumin seeds
- 1-1/2 teaspoons sea salt
- 16 ounces plain unsweetened Greek yogurt
- 2 teaspoons olive oil
- 1/4 teaspoon salt
Directions:
- Fire up your grill to low-medium heat (why not make a night of it, and grill some lamb chops beforehand? Afterwards, the fire will be perfect for veggies and fruit). While the grill is heating, pit the peaches and cut them into halves.
- To grill your peaches, brush the cut sides with a little olive oil and place on the sizzling grill, over direct heat. After 3 to 4 minutes, brush the tops with oil, turn the peaches over, and move them to indirect heat, where they can sit for another 3 to 4 minutes.
- Once the peaches are finished, remove them from the grill and allow to cool a bit; then slice each half into thirds.
- To assemble the tartines lather each slice of bread with a generous portion of labneh spread, layer the sliced grilled peaches on top, garnish with a pinch of Dukkah, and drizzle with honey if desired.
- Grind your pistachios, sesame seeds, coriander seeds, cumin seeds, and sea salt with a mortar and pestle, or in a spice blender.
- Gently mix together the yogurt, olive oil, and salt in a bowl, and set aside.
Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic Studio. Follow Maggie Battista on Instagram.
