Pumpkin Ricotta Crostini
This recipe for pumpkin ricotta crostini is everything you want in a fall appetizer! Crispy toasted baguette slices are topped with airy whipped ricotta, caramelized roasted squash and finished with a fried sage leaf to tie it all together. It's easy to prep in advance, beautiful on a platter and ideal for Thanksgiving and other holiday gatherings!
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Thanksgiving is easily one of the biggest meals of the year, but it's still important have a few small bites ready before the main event.
Nothing too heavy, just something to keep hungry guests from picking at the mains before they're ready (just my family?).
This simple crostini recipe is the solution!
These pumpkin crostini have all the best fall flavors in one bite. Even better, all of the elements can be prepared in advance and then assembled right before serving, which is key for easy entertaining.
You can use a sweet baking pumpkin or a winter squash like butternut, which gets roasted in the oven with balsamic vinegar and maple syrup to get sweet and caramelized.
But the real star of the show is the whipped ricotta cream. It's so light and airy, with just a touch of nutmeg to bring out the creamy notes.
I love frying sage leaves for garnish! It makes the prettiest finish since it keeps them light and crisp and bright green, but you can skip that step if you'd rather keep things simple.
Just add the sage to the squash instead so you still get that flavor.
If you want to dress them up even more, sprinkle with toasted pepitas or pecans for crunch, add a few pomegranate seeds for color, or shave a little Parmigiano Reggiano over the top.
Want more Thanksgiving appetizer recipes? Try these crowd-pleasing options like my sweet and savory Bacon Wrapped Stuffed Dates, this roasted Mushroom Crostini, or a rustic Savory Pear Galette with goat cheese and walnuts.
Why This Recipe Works
- A beautiful and delicious seasonal appetizer for fall and winter holidays.
- Made with simple ingredients that are easy to find.
- Fancy enough for special occasions but still easy to make.
- All of the elements can be prepped in advance and assembled right before serving.
Pumpkin Ricotta Crostini Ingredients
Pumpkin or winter squash - Use any type of sturdy, sweet pie pumpkin like pie or cheese pumpkin, calabaza, butternut squash, or honeynut. Avoid watery jack-o-lantern pumpkins and lighter varieties like acorn, delicata or spaghetti squash.
Olive oil - Use a high-quality extra virgin olive oil. It adds richness and helps caramelize the pumpkin beautifully.
Sage - Fresh sage leaves bring an earthy aroma that balances the sweetness of the maple syrup. Frying them in olive oil makes them irresistibly crisp.
Bread - A crusty French baguette or Italian loaf works best. Cut into slightly thin slices for a base that crisps up nicely and turns golden brown in the oven.
Maple syrup and balsamic - This sweet-and-tart duo enhances the caramelization of the squash and deepens the flavor. Use real maple syrup, not pancake syrup.
Ricotta - For the best texture, use whole milk ricotta cheese or make your own with this homemade ricotta recipe. Its smooth, creamy consistency makes the perfect topping.
Heavy Whipping Cream - This is the secret to getting the best whipped ricotta. By first whipping the cream, it adds a light and airy quality that you can't get with ricotta alone.
Nutmeg - Just a little bit is added to the ricotta to bring out its creamy notes. Make sure your ground nutmeg is fresh or grate it from a whole nutmeg for best results.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Small skillet
- Rimmed baking sheet or cookie sheets
- Parchment paper
- Mixing bowl
- Food processor or electric mixer
- Whisk
- Piping bag or zip-top bag
- Paper towels
How to Make Roasted Squash Crostini
- Heat ¼ cup olive oil in a small skillet over medium heat. Fry all but 4 of the sage leaves in batches until dark green and crisp, about 30-60 seconds. You will need one leaf to garnish each crostini, but I like to have a few extra incase they break.
- Transfer to a paper towel-lined plate to drain. Reserve the sage oil and remaining 4 sage leaves.
- Preheat the oven to 400°F. Peel, seed, and dice the pumpkin or squash into small ½-inch cubes.
- Toss with the reserved sage oil and the remaining sage leaves, torn, plus the maple syrup, balsamic vinegar, garlic powder, salt and fresh cracked pepper.
- Spread on a parchment-lined sheet pan and roast for 25-30 minutes, stirring halfway, until tender and caramelized. Remove and cool slightly.
- Arrange the bread slices on a baking sheet. Brush each slice with the remaining ¼ cup of olive oil (you may need a tad more) and season lightly with salt. Bake until golden and crisp, about 10 minutes.
- In a mixing bowl, whip the cream with an electric mixer or whisk until it forms soft peaks. Gently fold in the ricotta, nutmeg and a pinch of salt until it's smooth and airy.
- Transfer to a piping bag or a zip-top bag with the corner snipped off for easier assembly and a prettier presentation. Keep chilled until ready to use.
- Pipe a dollop of whipped ricotta onto each slice of toasted bread, then spoon some roasted pumpkin on top.
- Sprinkle with flaky sea salt and more black pepper if desired, then garnish with a fried sage leaf on top. Serve slightly warm or at room temperature.
Pro Tip: For an extra silky texture, blend your ricotta mixture briefly in a food processor before mixing with the whipped cream, it creates the airiest ricotta topping.
Tips for Success
- Make the caramelized pumpkin, toasts, fried sage and whipped ricotta ahead to save time on the big day.
- Only assemble right before serving for the best texture (toasts will lose their crispiness over time).
- Add more balsamic vinegar for tartness or maple syrup for extra sweetness.
- Serve at room temperature to highlight the creamy ricotta and rich caramelized flavors.
- Always use a single layer when roasting for even caramelization.
Pumpkin Ricotta Crostini Variations
- Add a layer of caramelized onions for a deeper, sweet-savory note.
- Top with maple caramelized pecans, chopped walnuts or pumpkin seeds for crunch.
- Add crisped pancetta, bacon or prosciutto for a salty touch.
- Sprinkle with pomegranate seeds for color, freshness and tang.
- Shave Parmigiano Reggiano on top for an extra cheesy finish.
Serving Suggestions
Serve these festive crostini as a starter for Thanksgiving before bringing out an Italian-Style Roasted Turkey with a perfect Homemade Turkey Gravy and my Grandma's Apple Pie for dessert.
They're one of the best things to make during pumpkin season and pair beautifully with a crisp white wine or sparkling cider. This is one of the best easy recipes to serve during the holiday season!
How to Store and Reheat
Keep the toasted bread, whipped ricotta and roasted pumpkin stored separately. Refrigerate the ricotta and pumpkin for up to 3 days in airtight containers.
Reheat the pumpkin briefly or bring to room temperature before serving. The bread can be refreshed in a 350°F oven for 3-5 minutes until crisp again.
Assemble just before serving for the best end result.
FAQs
Yes, sweet potato works wonderfully here since it caramelizes beautifully and holds its shape much like pumpkin or butternut squash.
Absolutely. A whisk or food processor works fine, just mix until light and smooth.
A drizzle of sherry vinegar or apple cider vinegar makes a good substitute, adding the right acidity balance to the sweet maple syrup.
Make sure the bread is fully toasted and cooled before topping, and always assemble just before serving.
No, using pumpkin puree is not a good idea for this recipe. You need diced pumpkin cut into thick slices or cubes so it can caramelize and hold its texture. Purée would make the crostini too soft and spreadable, losing that contrast of textures that makes these holiday appetizers so special. During this time of year, it's a good idea to try to use the few fresh ingredients available like pumpkin.
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Roasted Pumpkin and Whipped Ricotta Crostini
Ingredients
- ½ cup extra virgin olive oil divided, plus more as needed (for frying sage, roasting, and brushing bread)
- 30 fresh sage leaves divided (enough for frying and roasting)
- 1 loaf baguette or crusty Italian bread sliced on a bias into about 20-24 pieces
- Kosher salt and freshly ground black pepper
- 1 small sugar pumpkin cheese pumpkin, or butternut squash (about 2 ½ - 3 pounds, yields roughly 4-5 cups diced)
- 2 tablespoons pure maple syrup or honey
- 2 tablespoons balsamic vinegar
- ½ teaspoon garlic powder
- 1 cup heavy cream
- 2 cups whole milk ricotta cheese 1 pint container
- ¼ teaspoon nutmeg freshly grated if possible
- flaky sea salt for garnish
Instructions
- Heat ¼ cup olive oil in a small skillet over medium heat. Fry all but 4 of the sage leaves in batches until dark green and crisp, about 30-60 seconds. You will need one leaf to garnish each crostini, but I like to have a few extra in case they break.
- Transfer to a paper towel-lined plate to drain. Reserve the sage oil and remaining 4 sage leaves.
- Preheat the oven to 400°F. Peel, seed, and dice the pumpkin or squash into small ½-inch cubes.
- Toss with the reserved sage oil and the remaining sage leaves, torn, plus the maple syrup, balsamic vinegar, garlic powder, salt and pepper.
- Spread on a parchment-lined sheet pan and roast for 25-30 minutes, stirring halfway, until tender and caramelized. Remove and cool slightly.
- Arrange the bread slices on a baking sheet. Brush each slice with the remaining ¼ cup of olive oil (you may need a tad more) and season lightly with salt. Bake until golden and crisp, about 10 minutes.
- In a mixing bowl, whip the cream with an electric mixer or whisk until it forms soft peaks. Gently fold in the ricotta, nutmeg and a pinch of salt until it's smooth and airy.
- Transfer to a piping bag or a zip-top bag with the corner snipped off for easier assembly and a prettier presentation. Keep chilled until ready to use.
- Pipe a dollop of whipped ricotta onto each slice of toasted bread, then spoon over some roasted pumpkin.
- Sprinkle with flaky sea salt, then garnish with a fried sage leaf on top. Serve warm or at room temperature.
Notes
- Make the caramelized pumpkin, toasts, fried sage and whipped ricotta ahead to save time on the big day.
- Only assemble right before serving for the best texture (toasts will lose their crispiness over time).
- Add more balsamic vinegar for tartness or maple syrup for extra sweetness.
- Serve at room temperature to highlight the creamy ricotta and rich caramelized flavors.
- Always use a single layer when roasting for even caramelization.
