Grilled Peach and Pistachio Dukkah Tartine

by Josephine Rozman on August 28, 2014

in Appetizers, Entertaining, Featured, Fruit, Main Courses


Yesterday, Josephine shared four Picnic Tartines for this weekend’s picnic or a back-to-school lunch. Today, we’re sharing a fancier recipe using juicy grilled peaches, an easy Middle Eastern yogurt dip, and homemade Pistachio Dukkah. This tartine needs a grill, a bottle of wine, and good company. Get to it, quick, before summer ends! – Amy



Grilled Peach and Pistachio Dukkah Tartine


  • 1 pound peaches
  • Olive oil, for brushing the peaches
  • 1 loaf rye bread, cut into slices
  • Labneh-Style Spread (recipe below)
  • Pistachio Dukkah (recipe below)
  • Honey (optional)


  1. Fire up your grill to low-medium heat (why not make a night of it, and grill some lamb chops beforehand? Afterwards, the fire will be perfect for veggies and fruit). While the grill is heating, pit the peaches and cut them into halves.
  2. To grill your peaches, brush the cut sides with a little olive oil and place on the sizzling grill, over direct heat. After 3 to 4 minutes, brush the tops with oil, turn the peaches over, and move them to indirect heat, where they can sit for another 3 to 4 minutes.
  3. Once the peaches are finished, remove them from the grill and allow to cool a bit; then slice each half into thirds.
  4. To assemble the tartines lather each slice of bread with a generous portion of labneh spread, layer the sliced grilled peaches on top, garnish with a pinch of Dukkah, and drizzle with honey if desired.

Pistachio Dukkah

Eat Boutique Editors Note: Dukkah is an Egyptian spice blend, and sometimes served as a dip with bread and olive oil. Here, it’s a garnish for the tartine, playing against the smooth yogurt and the sweet peaches.


  • 1 cup pistachios
  • 4 tablespoons sesame seeds
  • 3 teaspoons coriander seeds
  • 2 teaspoons cumin seeds
  • 1-1/2 teaspoons sea salt


  1. Grind your pistachios, sesame seeds, coriander seeds, cumin seeds, and sea salt with a mortar and pestle, or in a spice blender.

Labneh-Style Spread

Eat Boutique Editor’s Note: This spread is as simple as they come, and equally delicious on toast, dolloped onto soups, or as an appetizing dip.


  • 16 ounces plain unsweetened Greek yogurt
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt


  1. Gently mix together the yogurt, olive oil, and salt in a bowl, and set aside.


Photos taken and styled by Josephine Rozman.

Eat Boutique discovers the best small batch foods by boutique food makers and shares our version of #foodgiftlove. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in the Eat Boutique Shop. You can also follow us on TwitterFacebookInstagramTumblr and Pinterest.

Josephine Rozman

Josephine Rozman is an Australian photographer who currently splits her time between Hong Kong and Sydney working on a variety of commercial and personal projects. Josephine is always on the pursuit of discovering new tastes and beautifully presented meals. Her frequent travel has enabled her to find joy in the simple pleasures of photographing food and capturing the culinary flavours of different regions.

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