• 1x punnet strawberries, cleaned and kept whole
  • 3 x tbs balsamic
  • 1tbs x brown sugar
  • 2 x sprigs thyme
  • 4tbs x ricotta
  • 1/2 a cup of macadamia nuts, sliced
  • 1 loaf of bread


  1. In a pan add balsamic vinegar, brown sugar and thyme, and cook until reduced and jammy. This should take about 10 minutes.
  2.  Next add strawberries, tossing to coat and soften (about 3 minutes)
  3. Drizzle olive oil on sourdough slices and toast in the oven until golden
  4. Smother toast with ricotta, then glazed strawberries and macadamia slithers. Garnish with micro herbs is optional.

Recipe makes approximately 6 Tartines

Yew! 🙂

More Epic Whole Food Bondi Harvest Recipes 

Join the discussion 2 Comments

  • Lee says:

    You should always list every ingredient that is called for, so it doesn’t suddenly turn up in the directions. Yoo hoo—you left the bread out!! Kind of an important item, wouldn’t you think? And micro herbs; they should be in the ingredient list.

    That said, I can’t wait to try this. Had a very similar item at a swell restaurant in San Francisco.

    • Guy Turland Guy Turland says:

      Hey Lee

      Thanks for the advise … Feel free to add whatever herbs you’d like for garnish …
      And as for the bread defiantly important ha ha ha with out the toast its not a tartine ha ha

Leave a Reply