New Recipes Honey-Roasted Pumpkin Bruschetta - ★Cooking Recipes★

Directions for: Honey-Roasted Pumpkin Bruschetta

Ingredients

Ricotta Cheese

12 Tbsp ricotta cheese

Crostini

12 thin slices walnut bread

olive oil

sea salt, to taste

Pumpkin Mixture

1 lb(s) pumpkin, cleaned, peeled and diced 1/4 inch

2 - 3 oz honey

1 Tbsp olive oil

pinch cinnamon, freshly grated

sea salt and pepper, to taste

Fennel Salad

2 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

Directions

Ricotta Cheese

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

Crostini

1. Pre heat oven to 375F. 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.

Pumpkin Mixture

1. Preheat oven to 350F; 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.

Fennel Salad

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

See more: Appetizer, Cheese, Side, Vegetables