Focaccia with ricotta and pumpkin cream

Ingredients

10 focaccia buns
375 g ricotta cheese
250 g Bresc Peperoncini marinati
125 g Bresc Grilled bell pepper puree
250 g young spinach
500 g pumpkin cream (see recipe)
125 g almond flakes
olive oil
balsamic vinegar
20 slices hard goat’s cheese
For the pumpkin cream:
3 butternut squash
100 g shallot, chopped
1.25 l vegetable stock
salt and pepper
50 g Bresc Tikka masala
50 g Bresc WOKchilli
125 g olive oil
oil for frying

Preparation method

For the cream, peel the pumpkin and chop into even pieces. Fry the pumpkin in some oil and add the shallot until it starts colour and soften. Add the ginger, chilli and tikka masala and braise with the pumpkin and shallot. Add the stock and cook until it is tender. Scoop out the pumpkin and puree it finely in the blender. Keep the liquid. Add the oil. If necessary, add some of the cooking liquid. Season with salt and pepper if required and rub it through a sieve.
Preheat the oven to 180°C. Mix the pumpkin cream with the ricotta. Bake the buns for 8 minutes. Brown the almond flakes and salt them lightly. Cut the buns open and spread the bell pepper puree on them. Lay the cheese on it, then top it off with the pumpkin cream. Flavour the spinach with a little olive oil and the balsamic vinegar and lay it on the bun.
Top it all off with the peperoncini and the almond flakes.