Canapes with Pumpkin and Ricotta

by Editorial Staff

Pumpkin for these sandwiches should have a sweet and tender pulp. When baking the pumpkin in the oven, sprinkle it with good balsamic vinegar for a sweet and sour taste. Ricotta can be replaced with soft cottage cheese or cream cheese.

Ingredients

  • Olive oil – 2 tbsp
  • Sliced ​​baguette – 16 pieces
  • Sea salt
  • Ground black pepper
  • Garlic – 1 clove
  • Pumpkin (Japanese or nut), cut into small pieces – 500 g
  • Olive oil – 2 tbsp
  • Crushed garlic – 2 cloves
  • Grated zest and juice of 1 lemon
  • Fresh rosemary, chopped leaves – 2 sprigs
  • Ricotta cheese – 200 g
  • Lemon thyme or regular, fresh – 4 sprigs

Directions

  1. Preheat oven to 200 degrees. Pour 2 tablespoons onto a baking sheet. l. oils. Arrange the bread and gently press each side onto a buttered baking sheet. Sprinkle with salt and pepper. Brown the bread in the oven for 10-15 minutes. Rub lightly with a peeled whole clove of garlic. Cool on a wire rack.
  2. Place the pumpkin slices on a baking sheet. Stir in 2 tbsp butter, garlic, lemon zest, and rosemary. Season with salt and pepper. Bake the pumpkin in the oven until soft (about 35 minutes). Cool slightly.
  3. Mix cheese with thyme, add lemon juice (to taste). Brush the croutons with the cheese mixture. Squeeze the pumpkin slices lightly with your fingers and place them on the cheese. Place the sandwiches on a platter and decorate as you wish.

Bon Appetit!

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