Name: Honey-Roasted Pumpkin Bruschetta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Ingredients: 12 Tbsp ricotta cheese; 12 thin slices walnut bread; olive oil; sea salt, to taste; 1 lb(s) pumpkin, cleaned, peeled and diced ¼ inch; 2 - 3 oz honey; 1 Tbsp olive oil; pinch cinnamon, freshly grated; sea salt and pepper, to taste; 2 small heads crisp fennel, washed and sliced thinly; ½ small red onion, peeled and finely sliced; olive oil; sea salt and pepper, to taste; lemon juice

Prep Time

15 min

Cook Time

20 min

Yields

6 servings

Enjoy the delicious creamery ricotta in this dish with some walnut crostini and a fennel salad.

Courtesy of Chef JW Foster of The Fairmont Banff Springs Hotel.

ingredients

Ricotta Cheese

Tbsp ricotta cheese

Crostini

thin slices walnut bread

olive oil

sea salt, to taste

Pumpkin Mixture

lb(s) pumpkin, cleaned, peeled and diced ¼ inch

- 3 oz honey

Tbsp olive oil

pinch cinnamon, freshly grated

sea salt and pepper, to taste

Fennel Salad

small heads crisp fennel, washed and sliced thinly

small red onion, peeled and finely sliced

olive oil

sea salt and pepper, to taste

lemon juice

Ingredient Substitution Guide

directions

Step 1

In a mixing bowl, whip ricotta until smooth and allow time to refrigerate.

Step 2

Pre heat oven to 375ºF. Lay slices of bread on sheet pan, drizzle with olive oil and sprinkle with sea salt. Place in oven until toasted and crisp, remove from oven and allow to cool.

Step 3

Preheat oven to 350ºF; in a mixing bowl add all ingredients. Mix well and place on a baking tray. Place in oven and cook until just cooked though. Remove and allow cooling until room temperature.

Step 4

Place fennel, red onion in a chilled bowl, drizzle with Olive oil, juice from lemon, toss and season with sea salt/black pepper.

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Honey-Roasted Pumpkin Bruschetta