Roast Pumpkin and Ricotta Crostini
INGREDIENTS
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about 2 tbsp olive oil
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2 garlic cloves, crushed
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16 slices crusty baguette
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grated zest and juice of 1 lemon
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sea salt and freshly ground black pepper
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7 oz (200 g) ricotta cheese
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1 garlic clove, peeled but left whole
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2 sprigs fresh rosemary, chopped
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about 1 lb (450 g) kabocha squash (Japanese pumpkin), peeled, seeded and cut into chunks
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4 sprigs fresh lemon-scented thyme, leaves picked
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2 tbsp olive oil
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