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Pumpkin And Ricotta Topping on Bread Recipe

  1. Any yellow flesh squash will work well for this recipe, such as butternut or acorn. Roasting times will vary.
  2. Goat, feta or mascarpone cheese would also be delicious. I have made this using a combination of ricotta and goat cheese with great success.
  3. Fully assembled leftovers can be reheated in a 300 degree oven for 15 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizers, Easy Recipes, Side Dishes, Starters
Servings 6
Calories 477 kcal

Ingredients
  

  • 4 cups grated pumpkin
  • A handful of parsley leaves, chopped
  • 2 garlic cloves, peeled and grated
  • 1 cup Ricotta cheese, crumbled
  • 3/4 cup freshly grated Parmesan cheese
  • Olive oil
  • Sea salt and freshly ground pepper
  • A pinch of grated nutmeg
  • 16 slices of baguette
  • Grated cheese (optional)

Instructions
 

  • #The mellow taste of pumpkin paired with the cheeses is just great. Sprinkle a few red-pepper flakes if you like for a slight hint of hot spice.# Preheat oven to 400 °F / 200 °C.
  • Mix pumpkin, parsley leaves and garlic in a bowl. Season to taste with salt and grate some nutmeg.
  • In another bowl mix the two cheeses.
  • Spread a generous amount of cheese over each slice of bread. Grind some pepper over the cheese. Top with the pumpkin mixture. Press down gently with fingers.
  • Drizzle with olive oil and bake in oven until golden brown. Grind some pepper on each piece. If you wish sprinkle with grated cheese of your choice.
  • Serve with lemon wedges. A squeeze of lemon enhances the flavors.
Keyword Vegetarian