Spice Roasted Pumpkin and Ricotta Brushetta

OMG I don't think I have ever mentioned on here that my favourite place to go to enjoy fresh farm produce and wine is Green Olive at Red Hill, right here on the Mornington Peninsula.  Noel and I actually attended a sausage making class there and enjoyed ourselves so much that we often go there just to enjoy their tapas style menu and sit, relaxing, enjoying the views which look over the winery,  the paddocks normally full with sheep grazing and the dam with the ducks waddling about.  (I have added some of our recent photos after the recipe.)

Why is this bruschetta so enjoyable?  To be honest I would never have strayed away from the traditional bruschetta made with tomatoes, red onion and feta until we went to Green Olive.  Roasted Pumpkin with cumin until tender, slightly mashed and served on crusty bread with ricotta.  It makes your taste buds dance - trust me!

Now the chefs at Green Olive actually serve this magnificent treat with Salsa Verde but we did not have this one hand (or the ingredients) so I improvised and drizzled balsamic glaze over the toppings.  It was still very nice (however if you live near the Mornington Peninsula do yourself a flavour and visit Green Olive).

Spice Roasted Pumpkin and Ricotta Brushetta

(recipe adapted from Green Olive)

Serves: 4

250 grams Jap pumpkin, peeled and diced large

cooking spray

2 tablespoons cumin seeds

8 slices crusty bread

olive oil

100 grams rocket leaves

100 grams fresh low fat ricotta

balsamic glaze, to drizzle

Preheat oven to 189 degrees Celsius.

Line a baking sheet with baking paper and spray with cooking spray.  Place pumpkin on baking tray in a single layer. Sprinkle with cumin seeds.  Spray pumpkin with a light layer of cooking spray.  Cook, turning once, for 20 - 25 minutes or until tender.  Remove from oven and allow to cool.

Meanwhile, preheat grill.  Brush with olive oil and place under the grill until lightly toasted.  Turn over and repeat with other side of bread.  Remove from grill.

Mash pumpkin lightly, retaining some shape and texture.

Place bread slices on serving plate or individual plates.

Place the rocket leaves on the bread slices.

Top evenly with pumpkin. 

Sprinkle ricotta randomly over the pumpkin.

Drizzle balsamic glaze over the bruschetta.

Serve immediately.

(Click here for a printable version of this recipe)