Squash & ricotta bruschetta
2
Points®
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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