Preparation time is 20minutes
Cook time is 50minutes
Total time is 1hours 10minutes
Serve is for 16 people
Unable to load
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
16
For the topping
- 500grams pumpkin, peeled, deseeded, and cut into chunks
- 2tablespoons olive oil
- 2 cloves garlic, crushed
- 1 lemon, grated zest and juice
- 2 sprigs fresh rosemary, leaves picked and chopped
- 200grams ricotta cheese
- 4 sprigs fresh lemon-scented thyme, leaves picked
- 2tablespoons olive oil
- 16 slices crusty baguette
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1 clove garlic, peeled but left whole
Method
Step 1 of 3
Preheat the oven to 200°C. To make the crostini, pour the olive oil over the bottom of a baking tray, then gently press the bread into the oil on both sides. Season with salt and black pepper. Bake for 13-15 minutes until golden brown. Remove from the oven, and lightly rub each slice with the garlic. Set the crostini aside on a wire rack to cool, but do not turn off the oven.
Step 2 of 3
Put the pumpkin on a baking tray, and toss with the olive oil, garlic, lemon zest, and rosemary. Season with salt and black pepper, then roast for about 35 minutes until tender and golden. Leave to cool slightly.
Step 3 of 3
In a bowl, combine the ricotta, thyme, and a little lemon juice. Spoon a little of the ricotta mixture onto each of the crostini, and top with roasted pumpkin, squeezing it a little with your fingers as you go. Arrange on a large serving dish or platter, and serve.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.