Ricotta & Roasted Root Vegetable Toast

Servings 4
Prep Time 15
Total Time 50

This toasty vegetarian snack is worth falling for.



  • 4 slices Wholesome Harvest® White with Whole Grains Bread
  • ½ butternut squash, peeled, seeded and cubed
  • 4 parsnips, peeled and cubed
  • ½ onion, chopped
  • 1 tbsp. olive oil
  • Pinch each salt & pepper
  • 2 cups Ricotta cheese
  • 1 bunch kale, sautéed
  • Thyme, to taste


  1. Preheat oven to 425˚F.
  2. Arrange squash, parsnips and onion on a baking sheet and toss with olive oil, salt and pepper. Bake for 25–35 minutes. Reduce oven temperature to 350˚F.
  3. Lay bread on a second baking sheet. Spread each slice of bread with Ricotta. Top with sautéed kale and roasted vegetables. Garnish with thyme. Bake for 10 minutes, or until cheese is slightly browned.