Roasted Kabocha and Ricotta Crostini
Featured in the Honolulu Star-Advertiser on October 22, 2014.
Ingredients:
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:
- Preheat oven to 400°F.
- Place bread on baking sheet, lightly brush both sides of each slice with oil, about 2 tablespoons.
- Season with salt and pepper.
- Bake for 10-15 minutes until golden brown.
- Remove from oven, and rub each slice with a garlic clove (peeled but left whole).
- Set aside on wire rack.
- On same baking sheet, place pumpkin and toss with remaining oil, 2 cloves minced garlic, and zest.
- Season with salt and pepper.
- Roast for 35 minutes or until tender and golden.
- Remove from oven and cool slightly.
- In large bowl, combine cheeses, thyme, sage and lemon juice; pulse until incorporated.
- Spoon cheese mixture evenly onto crostinis, and top with roasted pumpkin.
- 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
