Roast Pumpkin and Ricotta Crostini

Dec 19, 2012 by lovelypantry

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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

Prep time

10 mins

Cook time

45 mins

Total time

55 mins

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 ½ 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

Preheat oven to 400F
Brush a foil lined baking sheet with olive oil.
Lay baguette slices on the foil and then brush the top with olive oil
lightly sprinkle with salt and pepper
Bake for 10 minutes until golden brown
Remove from oven and allow to cool on a wire rack
In a bowl, toss the pumpkin chunks with oil, garlic, lemon zest and rosemary
Season with salt and pepper then roast for 35 minutes until tender and golden
Remove from oven and allow to cool
In a small bowl, combine ricotta, thyme and lemon juice
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
Serve and enjoy