1 Crostini, smeared with pumpkin paste with sage, ricotta and hazelnut

Snacks play an important role in any feast. They excite appetite, and their beautiful decoration is the decoration of the festive table. We bring to your attention original recipes for celebratory snacks that can surprise your friends and family.

To prepare 8 servings (30 pieces) you will need:

900 grams of Muscat Pumpkin;

170 grams of ricotta;

1 teaspoon crushed lemon zest;

½ teaspoon ground black pepper;

¼ teaspoon of salt;

Burnt pepper to taste;

1 tablespoon chopped fresh sage leaves;

150 grams of fried and chopped hazelnut kernels;

2 tablespoons lemon juice;

450 grams of baguette;

50-60 ml of extra virgin olive oil;

Sage leaves as desired.

Preparation:

1. Preheat the oven to 190 ° C. Cover the baking sheet with parchment. Cut the pumpkin into two parts, peel the seeds, put pumpkin halves on the baking sheet with the cut side down, bake for 35-40 minutes or until the pumpkin becomes soft. Put the pumpkin aside, until it is slightly cooled. Increase the temperature in the oven to 205 ° C.

2. While the pumpkin is baking, mix medium ricotta, lemon zest, black pepper, salt and hot pepper in a medium-sized cup. Put it aside.

3. Extract the pulp from the pumpkin halves and place in a bowl of a blender or food processor. Add 1 teaspoon of sage leaves, 75-80 grams of hazelnut and lemon juice. Grind until the mixture turns into puree.

4. Slice the baguette into pieces about 1 cm thick diagonally. Place on a very large baking sheet in one layer. Lubricate the pieces of baguette with half the olive oil. Bake for 5-6 minutes or until bread begins to brown. Turn over, grease the remainder of the olive oil. Bake until both sides of the bread are brown.

5. Spread a thin layer of pumpkin mixture on pieces of baguette, put a cheese mixture on top. Sprinkle with the rest of the hazelnut. Serve hot or warm. If desired, you can decorate with sage leaves.

The nutritional value: