A perfect fall party treat, ricotta is whipped with pumpkin puree and topped with a simple arugula pepita salad.
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 1dozen bites
Ingredients
Baguette
1small baguettecut into 12, 1/2” rounds
1tablespoonolive oil
1garlic cloveend sliced off
Whipped Ricotta
3/4cuppumpkin puree
3/4cupwhole milk ricotta
1tablespoonmaple syrup
1/4teaspoonsea salt
1/4teaspoonblack pepper
Arugula
2cupsbaby arugula
1/4cuptoasted pepitas
2tablespoonsolive oil
1tablespoonapple cider vinegar
2teaspoonsmaple syrup
1teaspoonstone ground mustard
Pinchof salt
Pinchof black pepper
Red Chili Flakesfor serving
Instructions
Heat oven to 425˚F. Place the pieces of sliced baguette on a sheet pan and brush with olive oil. Bake until lightly toasted, 10 to 12 minutes. Remove from oven and rub each piece with the cut side of the garlic.
While the bread is baking, combine the ricotta with the pumpkin puree, maple syrup, salt, and pepper. Whip until mostly smooth. Alternatively, if the ricotta is a bit gritty, whip in a blender.
Place the arugula and pepitas in a bowl. In a small jar, combine ingredients for dressing and shake until combined. Pour over the arugula and toss until the leaves are coated.
Assemble the crostini by spreading the ricotta mixture on each piece of crostini. Top each with a bit of salad and finish with a sprinkle of chili flakes.
Notes
Tips & Tricks: Want to take these a step father? Try making your own homemade ricotta. It doesn't take much and is one of the easier cheeses to make at home.Stock up: get the pantry ingredients you will need: pumpkin, arugula, pepitas