Crostoni with pumpkin, Spalmabile RiCcotta and walnuts

N ° 4 croutons | 20 minutes preparation

  • 200 g of clean butternut squash
  • 4 slices of wholemeal bread
  • 200 g of Spalmabile RiCcotta
  • Extra virgin olive oil
  • Rosemary
  • Salt
  • Pepper
  1. Cut the pumpkin into small cubes.
  2. Chop the rosemary
  3. Heat abundant oil in a pan, add the diced pumpkin, rosemary and salt.
  4. Cook over medium heat for 5 minutes, adding a few tablespoons of water if necessary. Turn off and set aside.
  5. Toast the slices of bread on both sides, spread a little RiCcotta on each slice.
  6. Add the pumpkin that you have left to cool, season with a drizzle of oil, a sprinkle of pepper and serve.