Thyme & Peach Bruschetta with Ricotta and Pistachios Recipe
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.
- 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
