Wintery bruschetta with pumpkin chips, kale and ricotta cheese

Yields: 5 Bruschette | Cooking Time: 10Min | Difficulty Level: Easy


This bruschetta is a good alternative to the classic one made with oregano and cherry tomatoes. I love this recipe because the flavors go really well together: here you have the bitter of the kale, the sweet of the pumpkin and the salty of the ricotta cheese. Enjoy!


La Mozzarella in Carrozza - Wintery bruschetta with pumpkin chips, kale and ricotta cheese

Directions

- Place the pumpkin slices over a baking tray lined with parchment paper. Oil both side with a pastry brush and sprinkle with a pinc of salt. Bake for about 20 min, till they begin to curl and brown.

- Meanwhile, in a pan stir-fry the kale with some oil and a clove of garlic. Grate the Ricotta cheese.

- Roast the bread into the oven, place over them the kale, the pumpkin chips and the grated Ricotta.

Season with some extra virgin olive oil and serve immediately!

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Ingredients

    ~ 5 Slices of bread

    ~ 10 Slices of pumpkin (thinly cut and with skin)

    ~ q.b Boiled kale

    ~ Ricotta cheese (for grating)

    ~ Extra Virgin olive oil

    ~ Salt

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