AT A GLANCE
Sweet, sour, crunchy, peppery, creamy and fresh - this winter twist on the classic bruschetta makes an ideal light dinner. For a variation, swap the bread for pasta and the vincotto for parmesan.
|01||Preheat oven to 220C. Combine pumpkin, sugar and oil in a roasting pan, season to taste, toss to coat and roast until golden brown and caramelised at the edges (15-20 minutes).|
|02||For herb ricotta, mix ingredients in a bowl and season to taste.|
|03||Preheat grill to high and toast bread (1-2 minutes each side). Rub toast with cut sides of garlic, then top with herbed ricotta, roasted pumpkin, rocket and hazelnuts, drizzle with vincotto and serve.|