Prep time: 
Cook time: 
Total time: 
 
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
  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
Recipe by Lovely Pantry at https://lovelypantry.com/2012/12/roast-pumpkin-and-ricotta-crostini/