Fast Recipes

Pumpkin, herbed ricotta and hazelnut bruschetta

Pumpkin, herbed ricotta and hazelnut bruschetta recipe - 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).

By Max Adey
  • Serves 4
  • 5 mins preparation
  • 20 mins cooking
Pumpkin, herbed ricotta and hazelnut bruschetta
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.

Ingredients

  • 750 gm butternut pumpkin, cut into 1cm chunks (about ½)
  • 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

Method

Main
  • 1
    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).
  • 2
    For herb ricotta, mix ingredients in a bowl and season to taste.
  • 3
    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.