Barbecued mushroom and ricotta stack
If fresh ricotta is too crumbly or firm, stir in 1-2 tablespoons milk before using. Queensland blue pumpkin is ideal for barbecuing, as it contains less moistur
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 700 grams pumpkin, peeled, seeded
- 2 zucchini, cut diagonally into 1 cm slices
- 4 large flat mushrooms
- cooking oil spray
- 250 grams fresh reduced-fat ricotta
- 2 tablespoons finely grated parmesan
- 1 1/2 tablespoon finely chopped chives
- 2 tomatoes, chopped
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 8 toasted turkish bread fingers
- 50 grams baby spinach leaves
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