Thyme & peach bruschetta with ricotta & pistachios
Make this summery starter with in-season peaches. You can omit the chilli if you prefer less heat
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Prep:10 mins
Cook:20 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 331
-
fat 14g
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saturates 4g
-
carbs 38g
-
sugars 0g
-
fibre 3g
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protein 11g
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salt 0.58g
Ingredients
- 4 Morrisons Market Street 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
Method
Heat the oven to 200C/180C fan/gas 6. Put the peaches in a roasting tray lined with baking parchment in which they fit snugly. Drizzle over 2 tbsp olive oil, then add the thyme, fennel seeds and some salt and pepper.
Mix well with your hands, then arrange so the peaches are cut-side down. Roast for 15-20 mins until softened and jammy. In the last 5-6 mins, put the bread in the oven to warm up and crisp slightly. Once the peaches are cooked, leave to cool slightly, then remove the skins – they should come off easily. Roughly chop the peaches.
Meanwhile, mix the ricotta with the lemon zest and juice and some salt and pepper. Chill until ready to serve. Put the remaining olive oil, the chopped chilli (if using), honey and vinegar in a medium bowl, season lightly, then toss through the still-warm peaches.
Cut the bread into chunky slices, then spread over the ricotta mixture. Top with a few tablespoons of the peaches, the mint leaves and pistachios. Drizzle over any remaining dressing and serve immediately.
