Name: Roast pumpkin and ricotta lavosh crackers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 500 gram pumpkin, peeled, finely shaved; 1 tablespoon honey; 140 gram packet lavosh crackers; 80 gram low-fat ricotta, crumbled; 1/4 cup walnuts, finely chopped, toasted; 2 tablespoon finely chopped chives

Roast pumpkin and ricotta lavosh crackers

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Serves 6

Prep

10M

Cook

15M

Total

25M

Ingredients

500 gram pumpkin, peeled, finely shaved

1 tablespoon honey

140 gram packet lavosh crackers

80 gram low-fat ricotta, crumbled

1/4 cup walnuts, finely chopped, toasted

2 tablespoon finely chopped chives

Method

1.Preheat oven to 180°C/160°C fan forced. Line a large baking tray with baking paper.

2.Toss pumpkin with honey in a large bowl. Season with salt and pepper. Place pumpkin on prepared tray. Bake for 15 minutes or until cooked and starting to caramelise.

3.Arrange lavosh on a serving platter. Top with pumpkin, ricotta, walnuts and chives. Sprinkle with freshly-ground black pepper. Serve.

Try blue cheese as a rich substitute for ricotta. Watch pumpkin during cooking, as honey can catch and burn. You can use any type of crispbread for the base.
Note

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