Canape with pumpkin and ricotta

Pumpkin for these sandwiches should be with sweet and tender pulp. When baking a pumpkin in the oven, you can sprinkle it with a good balsamic vinegar to get a sweet and sour taste. Ricotta can be replaced with soft cottage cheese or cream cheese.

Ingredients

• Olive oil - 2 tbsp. l.
• Sliced baguette - 16 pieces
• sea salt
• Ground black pepper
• Garlic - 1 clove
• Pumpkin (Japanese or walnut), cut into small pieces - 500 g
• Olive oil - 2 tbsp. l.
• crushed garlic - 2 cloves
• Grated zest and juice of 1 lemon
• Fresh rosemary, chopped leaves - 2 sprigs
• Ricotta cheese - 200 g
• Lemon thyme or regular, fresh - 4 sprigs

Directions

1. Preheat oven to 200 degrees. Pour on a baking sheet 2 tbsp. l. oils. Lay out the bread and gently press each side against the buttered baking sheet. Sprinkle with salt and pepper. Brown the bread in the oven for 10-15 minutes. Lightly rub with a peeled whole clove of garlic. Cool on a wire rack.
2. Lay pumpkin slices on a baking sheet. Mix with 2 tbsp. l. oil, garlic, lemon zest and rosemary. Salt and pepper. Roast the pumpkin in the oven until tender (about 35 minutes). Cool down a bit.
3. Mix cheese with thyme, add lemon juice (to taste). Brush the toast with the cheese mixture. Slightly “squeezing” the pumpkin pieces with your fingers, put them on the cheese. Arrange the sandwiches on a platter and decorate as you wish.
4. Bon appetit!