Nectarines are having a bit of renaissance in my kitchen at the moment. I bought a batch last week, (I say a batch, it was more like a crate) from a local market. Since then they have been making their way into pretty much everything. There is nothing quite like a good ripe and juicy nectarine. It is certainly the sign of a goodun when you get their sweet juice running down your chin.
Tartines just remind me summer holidays in the south of France. At almost every meal we would have some variety of ashes-goats cheese, melting camembert and sliced fresh fruits to flop onto on thick hunks of crusty baguette.
Since I now no longer eat wheat (it is something my stomach still can’t handle) I now go for a spelt sourdough, or make quick frying pan flatbreads (the recipe will be in my book). Both make great vehicles for melty cheese and fruit. Spelt is a far more flavoursome (and more easily digested) grain than wheat. I am a big fan and use it regularly in my cooking!
It is quick tasty little bites like this that re-affirms my belief in simplicity with food. Clean, bold flavours that sing together.
If you are new to the idea of nectarine and goats cheese, let me tell you, it is a match made in HEAVEN. We all know the old classic of cheddar and apple. Well, this is a more fancy version, with the same idea. Balancing the flavours of salty and sweet. Figs and goats cheese are another old timer.
Nectarine and Goats Cheese Tartine with Basil
- 1 large slice of toasted Sourdough Bread (I used spelt sourdough)
- 1/2 ripe Nectarine (you can eat the other half)
- Soft Goats Cheese
- a few Basil leaves
- Extra Virgin Olive Oil
- Freshly Ground Black Pepper
Toast your hunk of sourdough.
Slather it with goats cheese, top with thin slices of nectarine.
Finish with a drizzle of olive oil, a good grinding of pepper and some baby basil leaves.