Georgina Hayden’s recipe for grilled peach, gorgonzola and thyme tartine | Food

Primarily a flowery identify for “issues on toast”, a tartine is a topless sandwich that may be piled excessive with scrumptious issues with no risk of being squished collectively. I really like the simplicity and magnificence of this recipe: it’s the excellent stability of candy and bitter, spicy and salty, and it feels particular on the similar time. Griddle and marinate the peaches forward of time, in case you like, and be happy to modify them for nectarines, apricots or no matter you must hand that appears good for griddling.Grilled peach, gorgonzola and thyme tartinesPrep 5 minCook 20 minServes 22 peaches (about 200g)Olive oilSea salt and black pepperA few sprigs contemporary thyme1 tbsp honey1 pinch purple chilli flakes1 small ciabatta, or half a big one1 garlic clove, peeled and lower in half150g gorgonzolaA handful of rocket leavesPut a griddle pan on a excessive warmth. Halve the peaches, take away the stones and lower the fruit into wedges. Put the wedges in a small bowl, drizzle with a tablespoon of olive oil and season generously. Add the leaves from the thyme sprigs, toss to coat, then griddle the peach slices for a minute or two on both sides, till they tackle darkish char strains and soften barely. Return them to the bowl, add the honey and chilli flakes, toss once more and put aside.Warmth the grill to excessive. Lower the ciabatta in half horizontally and toast beneath the recent grill for a few minutes, till golden and really flippantly toasted. Drizzle every slice with olive oil and rub with the lower aspect of the halved garlic clove.Lower the gorgonzola into ½cm-thick slices and lay these over one aspect of the ciabatta halves. Return to the grill for only a minute, till oozy, then high with the dressed peaches. Toss the rocket with any remaining dressing within the peach bowl, prepare on high of the tartines and tuck in.