Roast pumpkin bruschetta with sage and ricotta salata

Ingredients

For 1 serving

• Bread60 g
• Pumpkin200 g
• Fresh sage4 g
• Extra virgin olive oil2 teaspoons
• Ricotta salata10 g
• Saltto taste

Contains: gluten, lactose,

In season: September – December

Method

1. Heat the fan oven to 200 °C and line a baking tray with baking paper.
2. Peel the squash, scrape out the seeds and strings and cut it into slices about half a centimetre thick.
3. Toss the squash with the oil, a pinch of salt and the fresh sage leaves, spread it in a single layer and roast for 20 minutes, until soft and golden at the edges and the sage is crisp.
4. For the last 5 minutes toast the bread slices on the oven rack until crisp.
5. Crush the squash onto the bread with a fork and finish with the crispy sage and grated ricotta salata.