Roasted Pumpkin Bruschetta with Ricotta and Cranberry Sauce
Servings: 6
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.
Print Recipe
Ingredients
- 6 slices ciabatta or sordough bread
- 300 g cubed peeled and seeded pumpkin
- 1 tablespoon melted Bertolli with butter
- 1 medium shallot thinly sliced
- 1 teaspoon dried chili flakes optional
- 1 sprig of thyme teared
- 250 g ricotta cheese
- 1 tablespoon freshly chopped sage leaves
- handful of fresh rocket leaves
- 4 tablespoon homemade cranberry sauce
- Sea salt flakes and freshly cracked black pepper
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.