Pumpkin, herbed ricotta and hazelnut bruschetta

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.

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

July 2017

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