As we are approaching the silly season most of us, at some stage will be hosting a gathering of some sort. As an adjunct to last weeks pumpkin, leek, spinach and ricotta frittata recipe I’m adding a little tip….if you dice your pumpkin a little smaller (just to make it look neat and tidy) you can slice the frittata into around 20 pieces for a healthy canapé option. Serve hot or cold and top with a dollop of basil pesto. Just gorgeous!
PS. Here is the link for my original frittata recipe.