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roasted pumpkin bruschetta over wood board with a green cloth on the right

Roasted Pumpkin Bruschetta with Ricotta and Cranberry Sauce

Course: Appetizer
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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


  • 6 slices ciabatta or sordough bread
  • 300 gr cubed peeled and seeded pumpkin
  • 1 tbsp melted Bertolli with butter
  • 1 medium shallot thinly sliced
  • 1 tsp dried chili flakes optional
  • 1 sprig of thyme teared
  • 250 gr ricotta cheese
  • 1 tbsp freshly chopped sage leaves
  • handful of fresh rocket leaves
  • 4 tbsp homemade cranberry sauce
  • Sea salt flakes and freshly cracked black pepper


  • 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.