Description

This thyme and peach bruschetta with ricotta and pistachios is a delightful summer appetizer combining juicy roasted peaches, creamy ricotta infused with lemon, and crunchy toasted pistachios. Fresh thyme and subtle fennel seeds add an aromatic depth, while a honey-chilli dressing perfectly balances sweetness and a hint of heat, all served on crisp warm ciabatta slices. A vibrant and fresh starter that’s easy to prepare and impressively flavorful.

Ingredients

Scale

Peach Roasting

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

Bread and Ricotta

350g ciabatta loaf, halved
250g ricotta cheese
1 lemon, zested and juiced
Salt and pepper, to taste

Dressing and Garnishes

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

Instructions

Preheat and prepare peaches: Heat the oven to 200°C (180°C fan)/Gas mark 6. Place the halved peaches in a roasting tray lined with baking parchment, fitting snugly.
Season and roast peaches: Drizzle 2 tablespoons of olive oil over the peaches, add thyme sprigs, fennel seeds, salt and pepper, and mix thoroughly by hand. Arrange peaches cut-side down and roast for 15-20 minutes until softened and jammy.
Warm the bread: In the last 5-6 minutes of roasting, place the ciabatta halves in the oven to warm and crisp slightly.
Peach prep after roasting: Remove peaches from oven and let cool slightly. Peel off skins gently—they should come off easily. Roughly chop the peeled peaches and set aside.
Prepare ricotta mixture: In a bowl, combine ricotta with lemon zest, lemon juice, salt, and pepper. Chill this mixture until ready to assemble.
Make the dressing: In a medium bowl, whisk together remaining 1 tablespoon olive oil, chopped chilli (if using), honey, white wine vinegar, and a light seasoning of salt and pepper.
Toss peaches with dressing: Add the warm chopped peaches to the dressing and toss gently to coat.
Assemble bruschetta: Cut the warmed ciabatta into chunky slices. Spread each slice generously with the chilled ricotta mixture.
Top and garnish: Spoon a few tablespoons of the dressed peaches over the ricotta, scatter fresh mint leaves and toasted pistachios on top.
Serve: Drizzle any remaining dressing over the bruschetta and serve immediately for best freshness and flavor.

Notes

For a spicier kick, add more finely chopped red chilli or substitute with a hotter variety.
Peeling the peaches after roasting is easier when they are still slightly warm; the skin should come off effortlessly.
To toast pistachios, dry-fry in a pan over medium heat for 2-3 minutes until fragrant and lightly browned.
This recipe is best served as a fresh appetizer and eaten the same day.
You can substitute ricotta with goat cheese or cream cheese for a different creamy texture.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Baking
Cuisine: Mediterranean

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