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Spiced Pumpkin Ricotta Crostini
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Course Appetizer
Cuisine American
Servings 4 people

Equipment

  • Baking sheet
  • Mixing bowl
  • Knife

Ingredients
  

  • 1 baguette, cut into 12 slices
  • 2 tablespoons olive oil
  • 1 cup ricotta cheese
  • ¾ cup pumpkin puree
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 6 fresh sage leaves, thinly sliced

Instructions
 

  • Preheat the oven to 400°F. Arrange the baguette slices on a baking sheet and brush both sides lightly with olive oil. Bake for 8 to 10 minutes until the edges turn golden and the centers feel crisp.
  • While the bread toasts, place the ricotta, pumpkin puree, cinnamon, nutmeg, and salt in a mixing bowl. Stir until the mixture is smooth and evenly colored.
  • Remove the toasted bread from the oven and let the slices cool for 1 minute. Spread a generous layer of the pumpkin ricotta mixture on each slice.
  • Scatter the sliced sage over the topped crostini just before serving.

Notes

Mix the pumpkin ricotta spread up to a day ahead and keep it covered in the fridge. If the mixture thickens overnight, stir in a teaspoon of water to loosen it before spreading. Skip the sage only if you have no fresh herbs on hand; the flavor still holds without it.
Course: Appetizer
Cuisine: American
Equipment: Baking sheet, Mixing bowl, Knife