This beautiful pumpkin and herbed ricotta crostini will brighten up your day. It’s perfectly balanced, sweet and sour, crunchy and creamy. It’s like an autumn version of a classic bruschetta. It makes a great light weeknight dinner or even a wonderful change for the usual avocado toast!
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Delicious butternut squash and herbed ricotta crostini
Preheat the oven to 200°C. Wash, peel and chop the butternut squash and beets and cut into 1cm cubes. Put them in a baking dish and mix with grain sugar and and 2 tbsp olive oil. Season with a pinch of salt add the twigs of thyme and rosemary and roast for 15 - 20 minutes. Give it a stir after 10 minutes.
Meanwhile prepare the herbed ricotta. Mix ricotta, with your favourite chopped herbs, Styrian pumpkin seed oil, 1 tbsp olive oil, juice of half a lime in a bowl. Season to taste with salt, pepper and chili flakes.
Wash and pad dry the rocket salad.
Arrange 2 thick slices of sour dough bread per person on a plate. Spread a nice amount of herbed ricotta on the slices. Add the pumpkin and beet cubes and decorate with rucola. Drizzle with olive oil and serve!
