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Charred Peach & Shaved Country Ham Tartines with Whipped Buttermilk Ricotta

Charred Peach & Shaved Country Ham Tartines with Whipped Buttermilk Ricotta

When I was a boy in Atlanta, granddaddy would slice salt-cured ham right off the bone, and we'd eat it alongside fresh, juice-down-your-chin summer peaches. This lunch tartine elevates that raw childhood memory into something elegant. The salty, deeply savory country ham meets the caramelized sweetness of charred peaches, balanced by tangy whipped ricotta and a kiss of chili-spiked sorghum.

Marcus Stone
Marcus Stone
Prep: 15 minutes
Cook: 10 minutes
4
easy
lunchappetizer
summer-lunchcountry-hamtartinesouthern-heritage+1

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Timeline

20 minutes
0m5m10m15m20m
Whip Buttermilk Ricotta
5m
Heat Cast-Iron Skillet
5m
Make Sorghum Glaze
2m
Char Sourdough Bread
4m
Blister Summer Peaches
4m
Assemble Tartines
5m

Ingredients

  • 1 cup whole milk ricotta(strained if very wet)
  • 2 tbsp whole buttermilk(well-shaken)
  • 4 thick slices sourdough bread(cut from a rustic loaf)
  • 2 tbsp olive oil(divided)
  • 2 large firm ripe peaches(freestone preferred)
  • 4 oz thinly shaved country ham(like Benton's or a good Virginia ham)
  • 2 tbsp sorghum syrup(can substitute dark honey if needed)
  • 1 tsp Calabrian chili paste(adjust to preferred heat level)
  • 1 tsp apple cider vinegar(unfiltered)
  • 1/4 cup fresh mint leaves(torn right before serving)
  • 1 pinch flaked sea salt(for finishing)
  • 1 pinch black pepper(Mentioned in Step 1, not listed in ingredients.)

Instructions

  1. 1

    In a medium bowl, whisk together 1 cup whole milk ricotta and 2 tbsp whole buttermilk until incredibly smooth and airy. Season with a small pinch of black pepper. Set aside. This buttermilk tang is crucial for cutting the richness of the ham we will add later.

    5 min

    Tip: If your ricotta is grainy, run it through a food processor for 30 seconds before adding the buttermilk.

  2. 2

    Place a large cast-iron skillet or grill pan over medium-high heat and allow it to get screaming hot. We want a hard, fast sear on our bread and fruit to get those beautiful bitter char notes without turning the peaches to mush.

    5 min

    Tip: Let the pan preheat dry. You will know it is ready when you can feel the heat radiating from an inch above the surface.

  3. 3

    In a small bowl, stir together 2 tbsp sorghum syrup, 1 tsp Calabrian chili paste, and 1 tsp apple cider vinegar. This sweet, fiery, and tangy glaze is the chef's touch that brings the whole salty-sweet balance into sharp focus.

    2 min

    Tip: Sorghum is earthy and complex, but if you must use honey, add just a tiny pinch of salt to the glaze to compensate.

  4. 4

    Brush 4 thick slices sourdough bread evenly with 1 tbsp olive oil. Place them in the hot skillet and toast until charred and crusty on the edges, about 2 minutes per side. Transfer to a wooden serving board.

    4 min

    Tip: Press down gently on the bread with a spatula to ensure even contact with the hot iron.

  5. 5

    Slice 2 large firm ripe peaches into thick wedges. Toss them gently with the remaining 1 tbsp olive oil. Place them cut-side down in the same hot skillet for just 1 to 2 minutes per side, until they pick up a beautiful blistered char but still hold their shape.

    4 min

    Tip: Do not move the peaches once they hit the pan until it is time to flip. They need uninterrupted contact to caramelize.

  6. 6

    Smear the whipped ricotta generously over the charred sourdough slices. Layer on the warm, blistered peaches. Drape 4 oz thinly shaved country ham like delicate ribbons over the top. The ambient heat from the peaches will just slightly melt the fat of the ham. Drizzle the sorghum-chili glaze over everything, then garnish with 1/4 cup fresh mint leaves and 1 pinch flaked sea salt. Serve immediately.

    5 min

    Tip: Do not cook the country ham. Cured ham gets tough and overly salty if applied to direct heat. Let it warm up naturally on the tartine.

Chef's Notes

Every Southern kitchen relies on the magic of sweet meeting salty. Country ham is a magnificent ingredient, but it commands respect—it is intensely salty and deeply porky. By pairing it with high-summer peaches and a dairy element that leans sour rather than just creamy, you create a lunch dish that feels both historically rooted and completely modern. It's sunshine on a plate.

Frequently Asked Questions

How long does Charred Peach & Shaved Country Ham Tartines with Whipped Buttermilk Ricotta take to make?

Charred Peach & Shaved Country Ham Tartines with Whipped Buttermilk Ricotta takes about 25 minutes total. That includes 15 minutes of prep and 10 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Charred Peach & Shaved Country Ham Tartines with Whipped Buttermilk Ricotta?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Charred Peach & Shaved Country Ham Tartines with Whipped Buttermilk Ricotta?

The main ingredients are: whole milk ricotta, whole buttermilk, sourdough bread, olive oil, firm ripe peaches, thinly shaved country ham, sorghum syrup, Calabrian chili paste, apple cider vinegar, fresh mint leaves, flaked sea salt, black pepper.

What type of meal is Charred Peach & Shaved Country Ham Tartines with Whipped Buttermilk Ricotta?

Charred Peach & Shaved Country Ham Tartines with Whipped Buttermilk Ricotta is categorized as: lunch, appetizer.