Pumpkin, herbed ricotta and hazelnut bruschetta

AT A GLANCE

  • Serves 4 people

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.

  • 750 gm (about ½) butternut pumpkin, cut into 1cm chunks
  • 3 tsp brown sugar
  • 2 tbsp olive oil
  • 8 thick slices rye sourdough bread
  • 2 garlic cloves, halved for rubbing
  • Baby rocket, roasted hazelnuts and vincotto, to serve
  •  
  • Herbed ricotta
  • 200 gm firm ricotta
  • 2 tbsp finely chopped parsley
  • 2 tsp finely chopped sage
  • 2 tsp finely chopped thyme
  • 1 garlic clove, finely grated
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.

Topics:

PUMPKIN, MAIN, FAST, HAZELNUTS, RICOTTA, WINTER

Recipe:

MAX ADEY

Photography:

CHRIS CHEN

Styling:

EMMA KNOWLES

FEATURED IN

July 2017

July 2017

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