Dessert

Thyme & Peach Bruschetta with Ricotta and Pistachios Recipe

BySophie Carsel February 8, 2026February 8, 2026

Introduction

This thyme and peach bruschetta with ricotta and pistachios is a delightful blend of sweet, savory, and fresh flavors. Perfect as a light snack or appetizer, it highlights juicy roasted peaches paired with creamy ricotta and crunchy pistachios for a truly elegant treat.

The image shows pieces of toasted baguette cut into triangles arranged on a wooden board, each topped with a thick layer of white creamy cheese. On top of the cheese, there are chunky pieces of orange and yellow fruit, likely peaches or nectarines, mixed with small bits of red chili. The fruit pieces appear juicy and glossy. Bright green mint leaves and small chopped pistachios are scattered on top of each toast, adding color contrast. There is a light drizzle of honey or syrup over the fruit, shining under the light. Part of a white plate with a few more toasts sits on the top right, and a knife with a green handle rests on the wooden surface on the bottom right. The background surface is white marble texture. Photo taken with an iphone --ar 4:5 --v 7

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) or gas mark 6. Place the peach halves in a roasting tray lined with baking parchment, fitting closely together. Drizzle with 2 tbsp olive oil, add thyme sprigs, fennel seeds, salt, and pepper. Toss gently with your hands, then arrange peaches cut-side down.
Step 2: Roast the peaches for 15-20 minutes until softened and jammy. During the last 5-6 minutes, place the ciabatta in the oven to warm and crisp slightly. Remove peaches from the oven and allow to cool slightly before peeling off the skins. Roughly chop the peeled peaches.
Step 3: Meanwhile, combine ricotta with lemon zest, lemon juice, salt, and pepper in a bowl. Chill until ready to serve.
Step 4: In a medium bowl, whisk together the remaining 1 tbsp olive oil, chopped chilli (if using), honey, white wine vinegar, and a pinch of salt. Toss the still-warm chopped peaches in this dressing.
Step 5: Slice the toasted ciabatta into chunky pieces. Spread each slice generously with the lemon ricotta mixture. Top with a few tablespoons of the dressed peaches, mint leaves, and chopped pistachios. Drizzle any leftover dressing over the bruschetta and serve immediately.

Tips & Variations

For extra depth, substitute fennel seeds with crushed anise or coriander seeds.
If peaches are out of season, try using nectarines or ripe apricots instead.
To add a smoky touch, grill the ciabatta slices instead of toasting them in the oven.
Leave out the chilli for a milder, sweeter flavor or add more for extra heat.

Storage

Best enjoyed fresh, this bruschetta can be stored in an airtight container in the fridge for up to 1 day. Keep the ricotta spread and peach topping separate from the bread to prevent sogginess. Reheat the ciabatta slices briefly in the oven before assembling for a crispy texture.

How to Serve

The image shows toasted slices of crusty bread with three visible layers: the base is light golden toasted bread, topped with a thick, creamy white cheese spread with a smooth texture, and finished with a colorful mix of yellow and orange peach chunks. Small green pistachio pieces, fresh mint leaves, and tiny red chili bits are scattered on top, adding texture and color contrast. A drizzle of honey or syrup glistens over the fruit and around the pieces, creating a shiny, sticky effect. The toasts are placed on a white marbled surface with some on a wooden cutting board and a white plate visible at the top right. A knife with a silver blade and green handle is on the right edge of the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this bruschetta in advance?

You can roast the peaches and prepare the ricotta mixture a few hours ahead, but it’s best to assemble the bruschetta just before serving to keep the bread crisp.