In season two of With Love, Meghan on Netflix, the Duchess of Sussex continues to celebrate food as a way of bringing people together, with recipes that are simple, seasonal, and full of charm. One of the highlights is her Ricotta and Persimmon Tartine, a dish that takes everyday (homemade of course) sourdough and transforms it into something elegant yet approachable. With creamy whipped ricotta, sweet slices of ripe persimmon, and a drizzle of honey and balsamic glaze, this tartine strikes the perfect balance of freshness and indulgence. Finished with thyme and a hint of lemon zest, it’s as beautiful on the table as it is delicious to eat, an effortless recipe for gatherings, brunches, or any moment that calls for a little everyday luxury or in Meghan’s case a quick snack with Chrissy Tiegan, her guest for this episode.

Meghan bakes her own sourdough bread for this recipe, however you can use a store purchased sourdough.

Ingredients

Loaf of sourdough, as many slices as needed for your guests
Olive oil
Kosher salt, to taste
Whole milk ricotta
Lemon zest, to taste
Honey, to taste
Persimmons, sliced (apples or pears work as well!)
Fresh thyme, to taste
Balsamic vinegar glaze, to taste
Flaky sea salt to taste
Optional garnish: edible flowers 

Method

1. Slice sourdough, drizzle with a bit of olive oil, and season to taste with kosher salt before toasting in a toaster oven or underneath a broiler.
2. While toasting, mix the ricotta, lemon zest, and honey together in a bowl. Start with a little and taste before finding the right combination for your palate. For an even smoother result, do this in a food processor to whip the ricotta.
3. Once toasted, cut each sourdough slice in half and spread with the ricotta mixture.
4. Arrange the sliced persimmon on the ricotta.  
5. Sprinkle with thyme leaves.  
6. Drizzle with balsamic vinegar glaze and a bit more honey if desired.
7. Sprinkle with a pinch of flaky sea salt.
8. Garnish with flowers, if using, and enjoy!