Roast Pumpkin and Ricotta Crostini

Dec 19, 2012 by

I’ve been fluttering in my cookbooks again. It’s a wonderful way to spend a few borrowed minutes, just to browse and find your next victory. The problem is, there are so many recipes I want to try, and very little time to try them all. I will continue to compete with my family’s schedule and create wonderfully tasting food – even if it’s just for me :-) Today, that’s not the case. This dish is great for a light snack  or even as an appetizer. You decide! It’s always a good idea to serve vegetables in a nice way, especially during the holiday season.

I love bread. Usually most breads will appeal to me if its crusty on the outside, light and fluffy on the inside. Toasted with butter and some other condiment will also do the trick. I have fond memories of having French Bread as a child growing up in England. It was something that we enjoyed served with a soup or just whenever we felt like having it.

This recipe was adapted from “Cooking Season by Season” – I basically cut the recipe in half to suit my household.

 

Roasted Pumpkin & Ricotta Crostini

 

 

Roast Pumpkin and Ricotta Crostini

Recipe Type: appetizer
Cuisine: American
Author: Lyn, adapted from Cooking Season By Season
Prep time:
Cook time:
Total time:
Serves: 2-4
Ingredients
  • 8 oz Pumpkin, peeled seeded and cut into chunks
  • 1 Tbsp Olive Oil
  • 1 Clove Garlic, minced
  • 2 Tbsp freshly squeezed lemon juice + the zest of 1/2 a lemon
  • 7 Tbsp Light Ricotta Cheese
  • 1 Tsp Dried Rosemary
  • 1 Tsp Fresh Thyme Leaves
  • Crostini:
  • 8 Slices Crusty Baguette
  • 1 Tbsp Olive Oil
  • Salt + Pepper
Instructions
  1. Preheat oven to 400F
  2. Brush a foil lined baking sheet with olive oil.
  3. Lay baguette slices on the foil and then brush the top with olive oil
  4. lightly sprinkle with salt and pepper
  5. Bake for 10 minutes until golden brown
  6. Remove from oven and allow to cool on a wire rack
  7. In a bowl, toss the pumpkin chunks with oil, garlic, lemon zest and rosemary
  8. Season with salt and pepper then roast for 35 minutes until tender and golden
  9. Remove from oven and allow to cool
  10. In a small bowl, combine ricotta, thyme and lemon juice
  11. Add about a tablespoonful of ricotta on each crostini and top with a few chunks of roasted pumpkin, pressing down a little into the ricotta
  12. Serve and enjoy

 

How do you dress up your fall/winter vegetables? I love roasting root veggies. It keeps it simple and tasty.

 

Roasted Pumpkin & Ricotta Crostini-2

Roasted Pumpkin & Ricotta Crostini

 

Enjoy!

~Lyn

 

read more

Related Posts

Share This

Pumpkin Cheesecake Muffins

Dec 12, 2012 by

I didn’t get to indulge in my usual #MuffinMonday this week. Sadly I’ve had to deal with 2 sick kids plus I’m trying to get over a little cold/cough. It’s the season to share in a little more than just holiday spirit. I believe we are on the mend and this means I’ll be back in the kitchen, whipping up something great for you. I do have a muffin recipe that I wanted to share that I made a few weeks ago but didn’t get to post it. I’m so glad that I got to use up some pureed pumpkin that I had in the freezer.

I get so much junk mail delivered to my door, and I usually just recycle. But there was a flyer for a local business that caught my eye. The photograph on the flyer had me drooling. It had a recipe that looked so delicious, I went ahead and made it. And it was so good! I have no idea where the original recipe came from so I have no reference for it. But here it is!

 

Pumpkin Cheesecake Muffin

Pumpkin Cheesecake Muffin

 

Pumpkin Cheesecake Muffins

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Ingredients
  • Filling:
  • 4oz Cream Cheese, softened
  • 1 Egg
  • 1/2 Cup Icing Sugar
  • Muffins:
  • 1 1/2 Cups All Purpose, Unbleached Flour
  • 1/2 Tsp Ground Cinnamon
  • 1/2 Tsp Ground Nutmeg
  • 1/2 Tsp Salt
  • 1/2 Tsp Baking Soda
  • 2 Eggs
  • 1 Cup Sugar
  • 1 Cup Pumpkin Puree
  • 1/2 Cup Vegetable Oil
Instructions
  1. Preheat oven to 350F
  2. In a small bowl, combine cream cheese, egg and icing sugar. Mix until fully blended. Set aside
  3. Line muffin pans with paper liners
  4. In a medium bowl, add flour, cinnamon, nutmeg, salt and baking soda. Combine with a whisk.
  5. In a large bowl, add eggs, sugar, pumpkin and oil. Mix on low-speed until fully combined.
  6. Gradually add the flour mixture into the pumpkin mixture and blend just until incorporated
  7. Fill each liner with 2/3 batter
  8. add 2 Tsp of the cream cheese mixture in top of the batter
  9. Bake for 15 minutes
Notes

This recipe yields 15 muffins

3.1.09

 

 

Pumpkin Cheesecake Muffins-1

Pumpkin Cheesecake Muffins – cream cheese on the batter

 

This was such a moist muffin ~ and absolutely delicious!

 

Pumpkin Cheesecake Muffins-7

Pumpkin Cheesecake Muffins

 

These muffins disappeared in no time. The cream cheese was such a great companion for the pumpkin muffin.

 

Pumpkin Cheesecake Muffins

Pumpkin Cheesecake Muffins

 

Happy Wednesday! I hope your week is going wonderful so far!

~Lyn

 

read more

Roasted Pumpkin & Coconut Soup for #SundaySupper

Oct 7, 2012 by

Its Thanksgiving weekend here in Canada and my family and I are having a great time celebrating family, birthdays and friendships. We have so much to be thankful for!

Earlier this week while I was preparing for the weekend meals, I picked up some pumpkin…without knowing what I was going to make with it. I came across this recipe and I was sold! I don’t make soup very often but I surprised myself with this one. It was simple, awesome and perfect for #SundaySupper. This weeks #SundaySupper theme is All Things Orange, showcasing some wonderful Autumn recipes from some of our fabulous food bloggers. Look out for a wonderful selection of recipes using ingredients like pumpkin, sweet potatoes and butternut squash, to name a few. I’m so excited to see all the wonderful creations! This is my first season actually cooking with pumpkin so I know I’m going to be inspired. This is truly my favourite season!

This weeks host is Pam from The Meltaways! As always, please be sure you join us on Twitter throughout the day for #SundaySupper. We’ll be meeting up at 7:00 pm EST for our weekly #SundaySupper live chat where we’ll talk about our favourite recipes featuring our favourite fall colour. All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat. We’d also love to feature your recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.

I hope my Mother is reading this post. She will be pleasantly surprised to know that I actually cut up and roasted pumpkin. *gasp* Ok so I didn’t do all the work. I bought a piece of pumpkin weighing about a kilogram. I removed the skin, chopped it into cubes, then roasted it. Originally, I was going to use the canned pumpkin puree but I really wanted to cook with the real thing. It may have taken me a few minutes longer to prepare, but I believe it was worth it. The flavour says it all!

 

Roasted Pumpkin & Coconut Soup

 

Roasted Pumpkin & Coconut Soup for #SundaySupper

Recipe Type: Soup, Starter, Main
Author: Lyn, Adapted from The Best of Clean Eating 2
Prep time:
Cook time:
Total time:
Serves: 4
A healthy soup that’s comforting, filling and dairy free. A perfect starter or main.
Ingredients
  • 1 Tbsp Coconut Oil
  • 1 Medium Onion, diced
  • 1/2 Tsp Cinnamon
  • 1/2 Tsp chilli powder
  • 1/2 Tsp cumin
  • 1/2 Tsp nutmeg
  • 1/2 Tsp thyme
  • 3 Cups Low Sodium chicken Broth (or vegetable broth)
  • 3 Cups Pumpkin Puree (I chose to roast 1Kg/2LB of pumpkin)
  • 1 Cup coconut milk
  • Salt & Pepper to taste
Instructions
  1. In a rimmed baking sheet, add diced pumpkin and sprinkle with olive oil
  2. Roast for 40 minutes in a 375F oven
  3. In a medium saucepan, heat oil on medium high heat
  4. Add onions and cook until translucent, about 5 minutes
  5. Add spices and cook for about a minute, stirring until combined
  6. Add broth and pumpkin, combine using an immersion blender until a smooth consistency is achieved (about a minute)
  7. Bring to a boil and reduce to a simmer for about 10-15 minutes
  8. Stir in coconut milk and season with salt and pepper
  9. Remove from heat. Serve with warm, buttered crusty bread
Notes

Recipe adapted from The Best Of Clean Eating 2, Page 93

 

I picked up this piece of pumpkin at the Asian supermarket. It happened to be labelled “Jamaican Pumpkin” so that I would pick it up. I prefer buying pumpkin pre-cut anyway. Less chance of me wasting it. This portion was just right for what I needed it for.

Jamaican Pumpkin

 

I liked the simplicity of this recipe. I loved the use of coconut oil as well as coconut milk. This soup is just bursting with goodness. I really missed the presence of chicken or even yellow yams and dumplings in my soup. Perhaps that addition will be made after my next visit to the Asian supermarket.

 

Roasted Pumpkin & Coconut Soup

 

This could be the perfect appetizer for an Autumn dinner, and a great choice for entertaining.

 

Roasted Pumpkin & Coconut Soup

 

A warm crusty bread, like Ciabatta is a lovely compliment to this soup.

 

Roasted Pumpkin & Coconut Soup with Ciabatta Bread

 

 

Here’s the lineup for this weeks #SundaySupper:

 

Sunrise  (Breakfast and Brunch)

 

High Noon (Soups, Salads and Sandwiches)

 

Sunset (Dinner and Main Dishes)

 

By The Bonfire (Sweets, Snacks and Sips)

 

 

Related Posts Plugin for WordPress, Blogger... read more