Ricotta & pumpkin with lemon thyme butter

Ricotta & pumpkin with lemon thyme butter

By
From
Melts
Makes
2
Prep
10 mins
Cooking time
35 mins
Photographer
Jaqui Melville

Flavoured butter is a great way to add an extra burst of taste. Lemon thyme works really well here, but also try out rosemary and other hardy herbs; soft herbs like basil will burn.

Ingredients

Quantity Ingredient
100g diced pumpkin or squash
olive oil, for roasting
2 teaspoons lemon thyme, finely chopped, plus extra to garnish
2 tablespoons butter, at room temperature
4 slices multiseed bread
100g ricotta
large handful rocke
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 200ºC. Scatter the pumpkin or squash into a small baking tray. Drizzle with olive oil and roast in the oven for 25–30 minutes, stirring halfway through, until cooked and softened. Set aside.
  2. In a small bowl, mix the lemon thyme with the butter. Spread the lemon thyme butter onto one side of each slice of bread and lay them butter-side down on a clean work surface.
  3. Spread 2 slices of the bread with the ricotta and sprinkle with more lemon thyme. Add the pumpkin and rocket, then season. Top with the remaining bread, with the buttered sides facing out.
  4. Heat a large heavy-based frying pan over a medium heat and lay the sandwiches in the pan. Press down on them with a spatula and cook for 3 minutes. Flip them over and cook for a further 2–3 minutes, pressing down with the spatula again to help crisp up the bread. They are ready when toasted and golden. You can also cook the sandwiches in a toasted sandwich maker or panini press.

Best bread:

  • multiseed
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