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Thyme & Peach Bruschetta with Ricotta and Pistachios

Thyme & Peach Bruschetta with Ricotta and Pistachios

By Good Food
Published on 02 June 2025
Brighten your summer with our Thyme & Peach Bruschetta recipe! Featuring juicy roasted peaches, creamy ricotta, and crunchy pistachios. This easy starter is perfect for warm-weather entertaining.
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Time and servings

30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time

Ingredients

  • 4 Morrisons market street ripe and ready peaches, halved and stones removed (try to get the very ripest you can)
  • 320g ciabatta, halved
  • 250g ricotta
  • 1 lemon, zested and juiced
  • 25g pistachios, toasted and chopped
  • 20g mint, leaves picked
  • 2-3 sprigs of fresh thyme
  • 1 tsp fennel seeds
  • 1 mild red chilli, finely chopped
  • 2 tbsp honey
  • 1 tbsp white wine vinegar
  • 3 tbsp olive oil

Method

  1. Step 1

    Heat the oven to 200°C/180°C fan/gas 6. Put the peaches in a snug, baking paper lined roasting tray. Drizzle with 2 tbsp olive oil, the thyme, fennel seeds and some salt and pepper.

  2. Step 2

    Mix well with your hands and arrange the peaches with their flat sides down on the tin. Roast for 15-20 mins until softened and jammy. In the last 5-6 mins, put the bread in to warm up and crisp slightly. Once the peaches are cooked, leave to cool slightly, then remove the skins. They should come away easily, then roughly chop the peaches.

  3. Step 3

    While the peaches are roasting, mix the ricotta with the lemon zest, juice and salt and pepper. Set aside in the fridge until ready to serve. Put the remaining olive oil, chopped chilli, honey and white wine vinegar in a medium bowl, then season lightly with salt and pepper. Toss through the still warm peaches.

  4. Step 4

    Slice the bread into chunky slices, then spread on the ricotta. Top with a few tablespoons of peaches and then top with mint and a scattering of pistachios. Drizzle over any remaining dressing and serve immediately.