Wintery bruschetta with pumpkin chips, kale and ricotta cheese
Delicious bruschetta, a perfect pre dinner nibble!
Yields: 5 Bruschette 
Cooking Time: 10Min 
Diff: Easy
- 10 Slices of pumpkin (thinly cut and with skin)
- q.b Boiled kale
- Ricotta cheese (for grating)
- Extra Virgin olive oil
- Salt
Info
Yields: 5 Bruschette Cooking Time: 10Min Diff: Easy
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
Introduction
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!
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!
