Appetizers & Snackscoleycooks
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!
👥 12 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- oven
- pan
- baking sheet
- bowl
- mixing bowl
- whisk
📝 Preparation Steps
1
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.
fresh sage leaves (divided (enough for frying and roasting))30
2
Transfer to a paper towel-lined plate to drain. Reserve the sage oil and remaining 4 sage leaves.
fresh sage leaves (divided (enough for frying and roasting))30
3
Preheat the oven to 400°F. Peel, seed, and dice the pumpkin or squash into small ½-inch cubes.
4
Toss with the reserved sage oil and the remaining sage leaves, torn, plus the maple syrup, balsamic vinegar, garlic powder, salt and pepper.
fresh sage leaves (divided (enough for frying and roasting))30balsamic vinegar2 tablespoons
5
Spread on a parchment-lined sheet pan and roast for ⏱️ 25-30 minutes, stirring halfway, until tender and caramelized. Remove and cool slightly.
6
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.
7
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.
8
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.
9
Pipe a dollop of whipped ricotta onto each slice of toasted bread, then spoon over some roasted pumpkin.
10
Sprinkle with flaky sea salt, then garnish with a fried sage leaf on top. Serve warm or at room temperature.
flaky sea salt (for garnish)
Nutrition Facts
calories
314 kcal
fat Content
22 g
serving Size
1 serving
fiber Content
1 g
sugar Content
7 g
sodium Content
171 mg
protein Content
8 g
cholesterol Content
43 mg
carbohydrate Content
22 g
saturated Fat Content
9 g
unsaturated Fat Content
12 g
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