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Photo of Roasted pumpkin, ricotta and spinach toastie by WW

Roasted pumpkin, ricotta and spinach toastie

5
Points®
Total Time
10 min
Prep
5 min
Cook
5 min
Serves
4
Difficulty
Easy
Transform your average toastie with simple gourmet ingredients such as roasted mashed pumpkin, capsicums and ricotta for a fast and tasty lunch!

Ingredients

Wholegrain bread

8 slice(s), (8 x 35g slices)

Pumpkin, cooked without added fat

240 g, mashed

Reduced-fat ricotta cheese

100 g

Roasted capsicum, not in oil

160 g, coarsely chopped

Baby spinach

50 g

Oil spray

4 x 3 second spray(s)

Instructions

  1. Preheat a sandwich press. Lightly spray 1 side of each piece of bread with oil. Place, oil-side down, onto a board. Spread 2 bread slices with ricotta. Top with pumpkin, capsicum and spinach. Sandwich with remaining bread, oil-side up.
  2. Cook sandwiches for 2–3 minutes or until golden. Serve.

Notes

TIP: You can use baby rocket instead of spinach.

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