Introduction

This thyme and peach bruschetta is a fresh and vibrant appetizer that perfectly balances sweet, tangy, and savory flavors. Featuring juicy roasted peaches, creamy ricotta, and crunchy pistachios, it’s an elegant dish that’s easy to prepare and sure to impress.

Thyme & Peach Bruschetta with Ricotta and Pistachios Recipe - Recipe Image

Ingredients

4 ripe & ready peaches, halved and stoned
3 tbsp olive oil
2-3 thyme sprigs
1 tsp fennel seeds
350g ciabatta loaf, halved
250g ricotta
1 lemon, zested and juiced
1 mild red chilli, finely chopped (optional)
2 tbsp honey
1 tbsp white wine vinegar
20g mint leaves, picked
25g shelled pistachios, toasted and chopped

Instructions

Step 1: Preheat the oven to 200°C (180°C fan/gas 6). Line a roasting tray with baking parchment and place the peach halves snugly inside, cut-side down.
Step 2: Drizzle 2 tablespoons of olive oil over the peaches, add the thyme sprigs, fennel seeds, salt, and pepper. Mix gently with your hands to coat, then arrange cut-side down.
Step 3: Roast the peaches for 15-20 minutes until softened and jammy. In the last 5-6 minutes, place the ciabatta in the oven to warm and crisp up.
Step 4: Remove the peaches from the oven and allow to cool slightly. Peel off the skins—they should come off easily—then roughly chop the peaches.
Step 5: Meanwhile, mix the ricotta with lemon zest, lemon juice, salt, and pepper. Chill this mixture until ready to serve.
Step 6: In a medium bowl, combine the remaining 1 tablespoon olive oil, chopped chilli (if using), honey, and white wine vinegar. Season lightly, then toss through the warm peaches.
Step 7: Slice the bread into chunky pieces and spread each slice with the chilled ricotta mixture.
Step 8: Top the ricotta with a few tablespoons of the peach mixture, mint leaves, and chopped pistachios. Drizzle any remaining dressing over the top and serve immediately.

Tips & Variations

For extra flavor, try adding a sprinkle of flaky sea salt over the finished bruschetta just before serving.
If you prefer a less sweet option, reduce the honey or omit it entirely and add a splash more vinegar for tanginess.
Try substituting the pistachios with toasted walnuts or almonds for a different crunch.
The mild red chilli is optional but adds a subtle kick that complements the sweetness of the peaches nicely.

Storage

This bruschetta is best enjoyed fresh to keep the bread crisp and the toppings vibrant. If you need to store leftovers, keep the peach topping and ricotta mixture in airtight containers in the fridge for up to 2 days. Store bread separately and toast again before assembling for the best texture. Reheat the peach topping gently if desired, but avoid overheating the ricotta.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fruit instead of peaches?

Yes, stone fruits like nectarines or plums work wonderfully in this recipe. Choose ripe, juicy fruits for the best flavor and roasting results.

How do I remove the skins from roasted peaches easily?

After roasting, allow the peaches to cool slightly. The skins will loosen and should peel off easily using your fingers or a small knife. If needed, scoring the skin before roasting can help.

Thyme & Peach Bruschetta with Ricotta and Pistachios Recipe

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4.6 from 144 reviews

This Thyme & Peach Bruschetta with Ricotta & Pistachios is a delightful summer appetizer combining the sweetness of roasted peaches with the creaminess of ricotta, accented by fragrant thyme, crunchy pistachios, and a hint of chilli. Served on toasted ciabatta slices, it’s a perfect balance of textures and flavors that will impress guests or elevate any casual gathering.

Author: Lena
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 4
Category: Appetizer
Method: Baking
Cuisine: Mediterranean
Diet: Vegetarian

Ingredients

Scale

Peach Roasting

4 Morrisons Market Street ripe & ready peaches, halved and stoned
3 tbsp olive oil, divided
2–3 thyme sprigs
1 tsp fennel seeds
Salt and pepper, to taste

Ricotta Mixture

250g ricotta
1 lemon, zested and juiced
Salt and pepper, to taste

Dressing and Topping

1 mild red chilli, finely chopped (optional)
2 tbsp honey
1 tbsp white wine vinegar
20g mint leaves, picked
25g shelled pistachios, toasted and chopped

Bread

350g ciabatta loaf, halved

Instructions

Preheat and Prepare Peaches: Heat the oven to 200C/180C fan/gas 6. Line a roasting tray with baking parchment. Place the halved and stoned peaches snugly in the tray. Drizzle with 2 tablespoons of olive oil, add the thyme sprigs, fennel seeds, and season with salt and pepper. Mix gently with your hands to combine the flavors and arrange peaches cut-side down.
Roast Peaches and Toast Bread: Roast peaches for 15-20 minutes until softened and jammy. In the last 5-6 minutes of roasting, place the ciabatta halves in the oven to warm and crisp up slightly.
Prepare Ricotta Mixture: While the peaches roast, mix the ricotta with lemon zest, lemon juice, and a pinch of salt and pepper. Chill this mixture until ready to serve to enhance the fresh flavors.
Peel and Chop Peaches: Once the peaches are cooked and slightly cooled, remove their skins carefully—it should come off easily. Roughly chop the peeled peaches into bite-sized pieces.
Make Dressing and Toss Peaches: In a medium bowl, combine the remaining 1 tablespoon olive oil, finely chopped chilli (if using), honey, white wine vinegar, and a light seasoning of salt and pepper. Toss the warm chopped peaches through this dressing, allowing the flavors to meld.
Assemble Bruschetta: Cut the toasted ciabatta into chunky slices. Spread each slice generously with the chilled ricotta mixture. Top with a few tablespoons of the dressed warm peaches, mint leaves, and toasted pistachios. Drizzle any remaining dressing over the assembled bruschetta.
Serve: Serve the bruschetta immediately to enjoy the contrast of warm peaches and toasted bread with the cool ricotta and fresh mint.

Notes

Ensure peaches are ripe but firm for the best roasting results.
Removing the peach skins after roasting helps maintain a smooth texture on the bruschetta.
Adjust the amount of chilli according to your preferred spice level or omit for a milder dish.
To toast pistachios, place them in a dry skillet over medium heat for 2-3 minutes, stirring frequently to avoid burning.
For added flavor complexity, drizzle a little balsamic glaze on top before serving if you like.

Keywords: bruschetta, peach bruschetta, ricotta, pistachios, thyme, roasted peaches, appetizer, summer recipe