Pumpkin and Ricotta Toast

Ingredients

• 100 g Pumpkin
• 2 slice Boule, Homemade Sourdough with rye,Lidl
• 60 g Ricotta
• 1 tsp Olive oil
• 1/2 tsp Table salt
• 1 tsp Cinnamon, ground

Method

1. Preheat the oven to 200°C (400°F) and roast the pumpkin for 12-15 minutes until tender.
2. Toast the whole-grain bread and spread 60g ricotta cheese on top.
3. Layer the roasted pumpkin slices over the ricotta, drizzle with olive oil, and season with salt, pepper, and cinnamon or nutmeg if desired.
4. Serve warm for a cozy, fall breakfast.