Search Recipes

Page will refresh on filter selection.

Meal Type

Cuisine

Roasted Kabocha and Ricotta Crostini

Featured in the Honolulu Star-Advertiser on October 22, 2014.

electric_kitchen_logo

Ingredients:

Roasted Kabocha and Ricotta Crostini

  • 4 tablespoons olive oil, divided
  • 16 slices crusty whole grain baguette
  • Salt and pepper to taste
  • 3 cloves garlic, divided
  • 1 pound kabocha (Japanese pumpkin), peeled, seeded and cut into chunks
  • Grated zest from 1 lemon
  • 5 ounces ricotta cheese
  • 3 ounces boursin cheese
  • 4 sprigs fresh thyme, stems removed
  • 2 fresh sage leaves, finely chopped
  • Juice of 1/2 lemon, or to taste
  • 1/2 cup candied pecans, chopped

Directions:

  1. Preheat oven to 400°F.
  2. Place bread on baking sheet, lightly brush both sides of each slice with oil, about 2 tablespoons.
  3. Season with salt and pepper.
  4. Bake for 10-15 minutes until golden brown.
  5. Remove from oven, and rub each slice with a garlic clove (peeled but left whole).
  6. Set aside on wire rack.
  7. On same baking sheet, place pumpkin and toss with remaining oil, 2 cloves minced garlic, and zest.
  8. Season with salt and pepper.
  9. Roast for 35 minutes or until tender and golden.
  10. Remove from oven and cool slightly.
  11. In large bowl, combine cheeses, thyme, sage and lemon juice; pulse until incorporated.
  12. Spoon cheese mixture evenly onto crostinis, and top with roasted pumpkin.
  13. Garnish with candied pecans and serve.

Makes 16 crostini.

Approximate Nutrient Analysis per crostini (not including salt to taste):
150 calories, 9 g fat, 2 g saturated fat, 10 mg cholesterol, 150 mg sodium, 14 g carbohydrate, 1 g fiber, 2 g sugar, 4 g protein

Review

Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.