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About this recipe
Savory grilled toasts topped with a creamy pumpkin-ricotta spread, spicy cooked chorizo, fresh sage, and crunchy toasted pepitas. A perfect balance of flavors and textures for a fall appetizer or light meal.
Photo 1 of 3
Photo 1 of 3Ingredients
- 3/4cup wholemilk ricotta cheese
- 1/2cup cannedpumpkin purée (not pumpkin pie filling)
- 1 1/2tablespoons puremaple syrup
- 1/4teaspoon groundnutmeg
- 1/4teaspoonsalt
- 1/4teaspoon blackpepper
- 1link(about 4-6 oz) fresh chorizo, casing removed
- 2tablespoons rawpepitas (pumpkin seeds)
- 4-5 slices thick-sliced crusty bread (approx. 1/2 to 3/4 inch thick)
- 2tablespoons oliveoil
- 7-8 fresh sage leaves, chopped
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Step-by-step instructions
Heat a nonstick skillet over medium heat. Add the fresh chorizo (casing removed). Cook, breaking it up into small bits with a spatula, until browned and cooked through. Transfer the cooked chorizo to a plate lined with paper towels to drain excess grease. Set aside.
Place the raw pepitas in a small, dry skillet over medium-low heat. Toast, shaking the pan frequently, until the pepitas are fragrant, lightly golden, and begin to make popping noises. Watch carefully to prevent burning. Remove from skillet immediately and set aside to cool.
In a medium bowl, stir together the ricotta cheese, pumpkin purée, maple syrup, nutmeg, salt, and pepper until smooth and well combined. Set aside.
Photo 2 of 3
Photo 2 of 3Brush both sides of the bread slices with olive oil. Preheat a grill or grill pan to medium heat. Place the oiled bread slices on the grill and cook for about 1-2 minutes per side, or until grill marks appear and the bread is lightly toasted and crisp.
Spread a generous layer of the pumpkin ricotta mixture onto each slice of grilled bread. Top evenly with the cooked chorizo crumbles. Sprinkle with the toasted pepitas and chopped fresh sage.
Serve immediately while the toast is warm.
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Photo 3 of 3
Photo 3 of 3Advertisement
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Pumpkin Ricotta Grilled Toasts with Chorizo, Sage, and Toasted Pepitas
Savory grilled toasts topped with a creamy pumpkin-ricotta spread, spicy cooked chorizo, fresh sage, and crunchy toasted pepitas. A perfect balance of flavors and textures for a fall appetizer or light meal.
Ingredients
- 3/4 cup wholemilk ricotta cheese
- 1/2 cup cannedpumpkin purée (not pumpkin pie filling)
- 1 1/2 tablespoons puremaple syrup
- 1/4 teaspoon groundnutmeg
- 1/4 teaspoonsalt
- 1/4 teaspoon blackpepper
- 1 link(about 4-6 oz) fresh chorizo, casing removed
- 2 tablespoons rawpepitas (pumpkin seeds)
- 4-5 slices thick-sliced crusty bread (approx. 1/2 to 3/4 inch thick)
- 2 tablespoons oliveoil
- 7-8 fresh sage leaves, chopped
Instructions
Heat a nonstick skillet over medium heat. Add the fresh chorizo (casing removed). Cook, breaking it up into small bits with a spatula, until browned and cooked through. Transfer the cooked chorizo to a plate lined with paper towels to drain excess grease. Set aside.
Place the raw pepitas in a small, dry skillet over medium-low heat. Toast, shaking the pan frequently, until the pepitas are fragrant, lightly golden, and begin to make popping noises. Watch carefully to prevent burning. Remove from skillet immediately and set aside to cool.
In a medium bowl, stir together the ricotta cheese, pumpkin purée, maple syrup, nutmeg, salt, and pepper until smooth and well combined. Set aside.
Brush both sides of the bread slices with olive oil. Preheat a grill or grill pan to medium heat. Place the oiled bread slices on the grill and cook for about 1-2 minutes per side, or until grill marks appear and the bread is lightly toasted and crisp.
Spread a generous layer of the pumpkin ricotta mixture onto each slice of grilled bread. Top evenly with the cooked chorizo crumbles. Sprinkle with the toasted pepitas and chopped fresh sage.
Serve immediately while the toast is warm.
Ready to cook this recipe?
Follow along step by step — hands-free cook mode with timers.
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