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Photo of Squash & ricotta bruschetta by WW

Squash & ricotta bruschetta

2
Point(s)
Total Time
50 min
Prep
25 min
Cook
25 min
Serves
16
Difficulty
Easy
Friends popping round for a glass of something bubbly? Keep catering simple (and tracking easy) with these canapés

Ingredients

Butternut Squash

450 g, peeled and cubed

Calorie controlled cooking spray

4 spray(s)

Balsamic vinegar

1 tablespoon(s)

Honey

1 tablespoon(s), level

White French Stick

125 g

Garlic

1 clove(s)

Ricotta Cheese

150 g

Chilli flakes

¼ teaspoon(s), level, to garnish

Parsley, fresh

1 tablespoon(s), chopped, to garnish

Instructions

  1. Preheat the oven to 200°C, fan 180°C fan, gas mark 6. Put the butternut squash on a baking tray, mist with cooking spray and drizzle over the balsamic vinegar, honey and season. Bake for 20-25 minutes, tossing half way. Let cool.
  2. Slice the French stick into 16 slices then toast on a hot griddle, on both sides. Cut the garlic clove in half and rub over the toasts then spread with the ricotta and top with the roasted squash. Garnish with the chilli flakes and chopped parsley.

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