Pumpkin Sage Ricotta Crostini

Name: Pumpkin Sage Ricotta Crostini
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3 servings
Ingredients: 1 baguette (about 12 inches), sliced into 9–12 thin rounds; 1–2 tbsp olive oil; 1 clove garlic, peeled (optional); 1 cup ricotta cheese (fresh); 1/2 cup pumpkin puree; 1 tbsp honey or maple syrup (optional); 6–8 fresh sage leaves, finely chopped; Pinch of ground nutmeg; Salt and pepper to taste; Pomegranate seeds or toasted pumpkin seeds (optional); Balsamic glaze (optional); Smoked salmon slices (optional, for pescatarian guests)

A silky pumpkin‑ricotta spread on crisp crostini with fresh sage—an elegant pescatarian‑friendly pumpkin puree appetizer scaled for 3.

Total time

35 min

Prep

15 min

Cook

20 min

Serves

AppetizerVegetarianFallPescatarianQuick

Chef’s Pro Tips

Toast the crostini until deeply golden for extra crunch.
Rinse and pat dry sage before chopping to avoid bitter notes.
Assemble just before serving to keep toppings bright and fresh.
Offer smoked salmon on a few bites for pescatarian guests who eat fish.

Nutrition

Estimated, per serving

calories: 420kcal
protein: 12g
Carbs: 40g
fat: 22g

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