Udi’s Gluten Free

Ricotta and Vanilla Roasted Apricot Tartine

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Ricotta and Vanilla Roasted Apricot Tartine

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  • 2 Apricots sliced into 6 wedges each
  • 1/2 Tablespoon honey plus more for drizzling
  • 1 Vanilla Bean Pod split and seeds removed
  • 1/3 Cup Walnuts halved
  • 4 Slices Udi's Millet-Chia Bread
  • 8 Tablespoons Ricotta Cheese


  1. Preheat oven to 400°F.
  2. In a large bowl, toss apricots with honey and vanilla “seeds.”
  3. Place on a baking sheet covered in parchment paper and roast for 10 minutes just until the apricots start to soften and caramelize but still hold their shape.
  4. In a skillet over medium heat, toast walnuts until golden, about 5 minutes.
  5. While the walnuts are toasting and the apricots are roasting, toast the bread until slightly golden in a toaster oven or a 400°F oven.
  6. Top each slice of toast with 2 tablespoons ricotta, 3 apricot slices, a few toasted walnuts, and a drizzle of honey.
  7. Serve immediately.
Ricotta and Vanilla Roasted Apricot Tartine
Nutrition Facts
Ricotta and Vanilla Roasted Apricot Tartine
Amount Per Serving
Calories 193 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 3g 15%
Polyunsaturated Fat 4g
Monounsaturated Fat 2g
Cholesterol 13mg 4%
Sodium 172mg 7%
Potassium 119mg 3%
Total Carbohydrates 18g 6%
Dietary Fiber 3g 12%
Sugars 6g
Protein 8g 16%
Vitamin A 9%
Vitamin C 3%
Calcium 10%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.