Pumpkin Sage Ricotta Crostini
A silky pumpkin‑ricotta spread on crisp crostini with fresh sage—an elegant pescatarian‑friendly pumpkin puree appetizer scaled for 3.
- Prep Time: 15 min
- Cook Time: 20 min
Servings:
2 servings
(originally 3 servings)Ingredients(scaled)
- ⅔ baguette (about 12 inches), sliced into 9–12 thin rounds
- ⅔ 1–2 tbsp olive oil
- ⅔ clove garlic, peeled (optional)
- ⅔ cup ricotta cheese (fresh)
- ⅔ 1/2 cup pumpkin puree
- ⅔ tbsp honey or maple syrup (optional)
- ⅔ 6–8 fresh sage leaves, finely chopped
- ⅔ Pinch of ground nutmeg
- ⅔ Salt and pepper to taste
- ⅔ Pomegranate seeds or toasted pumpkin seeds (optional)
- ⅔ Balsamic glaze (optional)
- ⅔ Smoked salmon slices (optional, for pescatarian guests)
Instructions
- Preheat the oven to 375°F (190°C). Slice the baguette into 9–12 thin rounds; brush both sides with olive oil and arrange on a parchment‑lined baking sheet; bake 8–10 minutes until golden and crisp. If using, rub the cut side with garlic while still warm to impart a subtle aroma.
- In a bowl, whisk ricotta, pumpkin puree, sage, nutmeg, honey, salt, and pepper until smooth. Adjust seasoning to taste.
- Spread filling on each crostini. Top with pomegranate seeds or pumpkin seeds and drizzle with a little balsamic glaze if desired.
- Optional: top a few crostini with smoked salmon slices for pescatarian guests who eat fish.
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.
Nutritional Estimates
Per serving · 2 servings total
| calories | 420 |
|---|---|
| protein | 12g |
| carbohydrates | 40g |
| fat | 22g |
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