Miso Pumpkin Ricotta Toast
Ingredients
For 4 portions
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1/4 hokkaido pumpkin
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1 Tbsp agave syrup
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1 Tbsp miso
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4 Tbsp ricotta cheese
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4 slices of toast bread
Steps
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Bake pumpkin in the oven at 200° C for 45 minutes.
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Mash pumpkin and press through a strainer. Mix with miso and syrup.
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With a spoon, add miso pumpkin paste and ricotta on toast in an alternating pattern.