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Cook time:
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- 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
- 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
Recipe by Lovely Pantry at https://lovelypantry.com/2012/12/roast-pumpkin-and-ricotta-crostini/
3.1.09