Thyme & Peach Bruschetta with ricotta & pistachios

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Mix well with your hands and then arrange so that the peaches are cut. Roast for 15-20 minutes until it is soft and falling. Place the bread in the oven in the last 5-6 minutes to warm up and slightly too crispy. As soon as the peaches are cooked, let yourself be cooled slightly and then remove the skins – you should give off easily. Chop the peaches roughly.

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