Earthy roasted pumpkin and ricotta combine for a creamy fall dip. Use a good local bread or focaccia.
Ingredients
- 2 cups whole milk ricotta
- 1 cup roasted pumpkin puree (or butternut squash)
- 2 ounces mascarpone cheese (or cream cheese)
- 2 tablespoons honey
- 1 lemon, juiced
- 1/4 teaspoon cinnamon
- coarse salt and ground pepper
- 1 loaf baguette or local bread
Preparation
1. Place ricotta in a food process. Process 1 minute. Add pumpkin, mascarpone, cinnamon, lemon juice, honey, and salt and pepper. Process another 2 minutes until creamy. Place in a serving bowl.
2. Brush both sides bread with olive oil. Grill in skillet or grill pan until browned and crispy. Serve with dip.
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