We are awash in an embarrassment of seasonal produce right now. This week, the tables at the Farmer’s Market near me were groaning under the weight of local peaches and multi-coloured grape and cherry tomatoes. No heirloom tomatoes yet, maybe in a few weeks they told me.

I bought a big basket of peaches and some of them will make their way into peach hand pies for my son-in-law, a hand pie aficionado. Some will be turned into peach-blueberry crisp, for my husband. Some of the peaches will be diced and mixed into my morning yogurt and some will be just eaten out of hand, juices dripping down my forearm.

The rest of the peaches will be used for lunch. We’re making tartines. Tartine is the French word to describe any open-faced sandwich. Start with roasting the little tomatoes. It really enhances their sweetness and adds a lovely texture to the dish. Anoint the tomatoes with olive oil, honey, thyme and a pinch of red pepper flakes.

Luckily my peaches were freestone and not the annoying cling variety. Freestone and cling refer to the peach flesh either coming away cleanly from the pit (freestone), like in the video below, or clinging stubbornly to the pit (cling).

The cheese variety in this video is burrata. Burrata, is the Italian word for “buttered”. It is made from fresh mozzarella. While it looks quite similar to a ball of fresh mozzarella, what differs is what’s on the inside . It is filled with a soft, stringy curd and fresh cream. It has a milky, buttery delicate flavour that’s rich and creamy. If you can’t find burrata, fresh mozzarella or bocconcini will also be quite delicious.

I made a basil oil to drizzle over the tartine, as a finishing touch. It’s as simple as whizzing some fresh basil, spinach (helps to preserve the green colour), and oil in the blender for 3 minutes. Strain it and you have a gorgeous finishing oil. Don’t forget the sprinkle of flaky sea salt.

Click here to print recipe for Tomato Peach and Burrata Tartine.