Pumpkin Ricotta Crostini with Arugula

  • Author: Erin Alderson
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 1 dozen bites 1x


A perfect fall party treat, ricotta is whipped with pumpkin puree and topped with a simple arugula pepita salad. 




  • 1 small baguette, cut into 12, 1/2” rounds
  • 1 tablespoon olive oil
  • 1 garlic clove, end sliced off

Whipped Ricotta:

  • 3/4 cup pumpkin puree
  • 3/4 cup whole milk ricotta
  • 1 tablespoon maple syrup
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper


  • 2 cups baby arugula
  • 1/4 cup toasted pepitas
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons maple syrup
  • 1 teaspoon stone ground mustard
  • Pinch of salt
  • Pinch of black pepper
  • Red Chili Flakes, for serving


  • 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.


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