Pumpkin bruschetta
Appetizer
Cooking without waste
Ingredients
serves 6
a loaf of stale rye bread, 200g of cooked pumpkin flesh, a handful of spinach, a sprig of thyme, 50g of ricotta, extra virgin olive oil, salt.
Preparation
Slice the bread and toast it in the oven.
Blend the pumpkin into a mixture, then emulsify it with a drizzle of extra virgin olive oil until it becomes light and creamy.
Spread it on the bread slices, add a little ricotta and the steamed spinach seasoned with salt and a drop of oil, finishing with a sprinkle of chopped thyme leaves.
20 minutes
