Thyme & peach bruschetta with ricotta & pistachios

• peaches↗4

  halved and stoned

• olive oil↗3 tbsp
• thyme sprigs↗2-3
• fennel seeds1 tsp
• ciabatta loaf↗350g g

  halved

• ricotta↗250g g
• lemon↗1

  zested and juiced

• mild red chilli↗1

  finely chopped (optional)

• honey↗2 tbsp
• white wine vinegar↗1 tbsp
• mint↗20g g

  leaves picked

• pistachios↗25g shelled g

  toasted and chopped

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.