House Honey-Roasted Pumpkin Bruschetta with Fennel Salad & Walnut Crostini

Ingredients

Yield:

Serves 6

• House Honey-Roasted Pumpkin Bruschetta

  • 12 Tbsp. Ricotta Cheese
  • 12 Slices Walnut Bread
  • 6 Tbsp. Olive Oil
  • 1 lb. Fresh Peeled & Diced Pumpkin
  • 2 oz. Honey
  • 1/4 tsp. Freshly Grated Cinnamon
  • Salt & Pepper, to taste
  • 2 Small Heads Thinly Sliced Fennel
  • 1/2 Small Finely Sliced Red Onion
  • Juice of 1 Lemon

Preparation

Difficulty:

medium

Time:

30 Minutes

Total Time:

45 Minutes

1. House Honey-Roasted Pumpkin Bruschetta

   • In a large mixing bowl, whip the ricotta until smooth. Refrigerate until ready to assemble.
   • Preheat oven to 375°. Lay the slices of bread on a sheet pan.
   • Drizzle with 2 Tbsp. olive oil and sprinkle with sea salt.
   • Toast for 3-4 min. or until crisp. Remove and set aside.
   • Lower oven to 350°. In a mixing bowl combine, the diced pumpkin, honey, a drizzle of olive oil, cinnamon, salt & pepper.
   • Toss together and place in oven until pumpkin is tender, approximately 20 min.
   • Place fennel and red onion in a chilled bowl and drizzle with remaining olive oil, lemon juice, salt and pepper.
   • To serve, spread 1 Tbsp. of ricotta cheese on each crostini.
   • Top with 1 Tbsp. of pumpkin mixture.
   • Place 2 pumpkin bruschetta on each of the 6 plates and equally divide fennel salad among them.
   • Serve at room temperature. Serves 6.