Why Make This Recipe
Pumpkin Crostini with Ricotta & Crispy Sage is a delightful appetizer that combines the warm flavors of autumn with creamy textures and a hint of crunch. It is easy to prepare and perfect for gatherings, holiday parties, or cozy nights in. Each bite is a mix of savory and sweet, making it a hit for everyone at the table. Plus, it’s a fantastic way to enjoy seasonal ingredients!
How to Make Pumpkin Crostini with Ricotta & Crispy Sage
Ingredients:
- 1 baguette, sliced into ½-inch rounds
- 2 tablespoons olive oil (for brushing)
- ¾ cup pumpkin purée (not pumpkin pie filling)
- ½ teaspoon pumpkin pie spice or cinnamon
- 1 tablespoon maple syrup or honey
- Salt and pepper, to taste
- ½ cup whole milk ricotta cheese
- 8–10 fresh sage leaves
- 1 tablespoon butter or olive oil (for frying the sage)
- Honey or balsamic glaze, for drizzling
- Optional: crushed walnuts or pepitas for crunch
Directions:
- Preheat the oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and brush lightly with olive oil. Toast for 8–10 minutes, flipping halfway, until golden and crisp.
- In a small bowl, stir together the pumpkin purée, pumpkin pie spice, maple syrup, and a pinch of salt and pepper. Taste and adjust the sweetness or spice as needed.
- Heat butter or olive oil in a small skillet over medium heat. Add the sage leaves and fry for 1–2 minutes until crispy. Transfer to a paper towel to cool.
- Spread a layer of ricotta onto each toasted baguette slice. Spoon a small dollop of the spiced pumpkin purée on top. Finish with a crispy sage leaf, a drizzle of honey or balsamic glaze, and a sprinkle of nuts or seeds if using.
- Serve immediately, or prep the components ahead and assemble just before serving.
How to Serve Pumpkin Crostini with Ricotta & Crispy Sage
Serve these delicious crostini as a starter or snack. They pair well with a glass of white wine or cider. Arrange them on a platter for a beautiful presentation at your next gathering. Don’t forget to add some extra drizzles of honey or balsamic glaze for guests to enjoy!
How to Store Pumpkin Crostini with Ricotta & Crispy Sage
If you have leftovers, store the components separately. Keep the toasted baguette slices in an airtight container at room temperature for up to a day. Store the pumpkin purée and ricotta in the fridge for about 3 days. The crispy sage should be kept in a paper towel-lined container to maintain its crunch.
Tips to Make Pumpkin Crostini with Ricotta & Crispy Sage
- Use fresh ingredients for the best flavor.
- Make sure to toast the baguette well for extra crispiness.
- Adjust the sweetness of the pumpkin purée to suit your taste.
- Experiment with different nuts or seeds for added crunch.
- For a lighter dish, try using less ricotta or a low-fat version.
Variation
For a twist, you can try adding different spices to the pumpkin purée, such as nutmeg or allspice, for more depth in flavor. You could also substitute cream cheese for ricotta, giving it a different creamy texture.
FAQs
1. Can I use canned pumpkin for this recipe?
Yes, you can use canned pumpkin purée as long as it is pure pumpkin and not pumpkin pie filling.
2. What can I use instead of sage?
If you don’t have sage, you can use thyme or rosemary for a different flavor profile.
3. Can I make this in advance?
Yes, you can prepare the components ahead of time. Just assemble the crostini just before serving for the best texture.
