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Roasted Pumpkin Bruschetta with Ricotta and Cranberry Sauce
5 from 3 votes

Roasted Pumpkin Bruschetta with Ricotta and Cranberry Sauce

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.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 6
Course: Appetizer
Cuisine: Italian

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

    Cup of Yum
  1. Preheat oven to 220C and line one oven tray with baking paper.
  2. 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.
  3. Roast for 20 min or until the pumpkin is tender.
  4. Meanwhile, in a small bowl, mix together the ricotta with freshly chopped sage leaves. Season to taste and refrigerate until ready to use.
  5. Grill the bread slices until golden and crunchy, about 2 min on each side.
  6. Once the pumpkin is ready, assemble the bruschetta.
  7. Spread a spoonful of prepared ricotta over each slice, sprinkle few rocket leaves over, then add a spoonful of roasted pumpkin on top.
  8. Drizzle some cranberry sauce over the top of each bruschetta, season with freshly cracked black pepper & sea salt flakes, and serve immediately.