1 aguette (sliced)
Seeds of 1 pomegranate
1 butternut pumpkin (sliced)
50g pistacchio nuts (peeled)
25g fresh mint
80g pecorino cheese (grated)
2 garlic cloves (finely chopped)
Toss the pumpkin slices in 1 tbsp. olive oil and salt and pepper. Bake these for about 20 minutes in a preheated oven at 200ºC.
Mix 3 tbsp. olive oil with half of the finely chopped garlic and stir. Spread the sliced baguettes on a second baking sheet and drizzle with the garlic oil.
Bake for about 8 minutes until they turn golden brown.
Meanwhile, in a food processor, grind the mint (keep some aside for garnish), pistachios, pecorino, the rest of the garlic, 1 tbsp. olive oil, salt and pepper. Gently fold in the ricotta.
Divide the ricotta mixture over the baguettes and then top with the pumpkin slices, reserved mint leaves and the pomegranate seeds.
This bottle-shaped pumpkin tastes wonderfully sweet and nutty. The pumpkin is beautiful orange and has soft flesh on the inside. The skin is edible and the pumpkin contains a little bit of threads and seeds. So easy to prepare!