Roasted Pumpkin and Whipped 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!
Servings: 12
Calories: 314kcal
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.½ cup extra virgin olive oil, 30 fresh sage leaves
- 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.1 small sugar pumpkin
- Toss with the reserved sage oil and the remaining sage leaves, torn, plus the maple syrup, balsamic vinegar, garlic powder, salt and pepper.2 tablespoons pure maple syrup or honey, 2 tablespoons balsamic vinegar, ½ teaspoon garlic powder, Kosher salt and freshly ground black 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.1 loaf baguette or crusty Italian bread
- 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.1 cup heavy cream, 2 cups whole milk ricotta cheese, ¼ teaspoon nutmeg
- 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.flaky sea salt
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.
Nutrition
Calories: 314kcal | Carbohydrates: 22g | Protein: 8g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 43mg | Sodium: 171mg | Potassium: 486mg | Fiber: 1g | Sugar: 7g | Vitamin A: 10124IU | Vitamin C: 10mg | Calcium: 150mg | Iron: 2mg
