Roasted Pumpkin Bruschetta with Ricotta and Cranberry Sauce
User Reviews
5
3 reviews
Excellent
Roasted Pumpkin Bruschetta with Ricotta and Cranberry Sauce
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Give a fall twist to the classic Italian Bruschetta - This warm, crunchy vegetarian Roasted Pumpkin Bruschetta makes a great seasonal appetizer for your holiday dinner parties.
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Ingredients
- 6 lices ciabatta bread or sourdough bread
- 300 g cubed peeled and seeded pumpkin
- 1 tablespoon butter melted with Bertolli
- 1 shallot thinly sliced, medium
- 1 teaspoon dried chili flakes optional
- 1 thyme teared, sprig
- 250 g ricotta cheese
- 1 tablespoon sage freshly chopped leaves
- arugula handful, fresh leaves
- 4 tablespoon cranberry sauce homemade
- sea salt flakes freshly cracked
- black pepper freshly cracked
Instructions
- Preheat oven to 220C and line one oven tray with baking paper.
- In a large bowl mix together pumpkin cubes, melted Bertolli with Butter, minced shallot, chilli flakes, and thyme leaves. Season to taste and transfer onto the prepared oven tray.
- Roast for 20 min or until the pumpkin is tender.
- Meanwhile, in a small bowl, mix together the ricotta with freshly chopped sage leaves. Season to taste and refrigerate until ready to use.
- Grill the bread slices until golden and crunchy, about 2 min on each side.
- Once the pumpkin is ready, assemble the bruschetta.
- Spread a spoonful of prepared ricotta over each slice, sprinkle few rocket leaves over, then add a spoonful of roasted pumpkin on top.
- Drizzle some cranberry sauce over the top of each bruschetta, season with freshly cracked black pepper & sea salt flakes, and serve immediately.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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