Get ready for a truly unique and flavor-packed appetizer experience with these Pumpkin Ricotta Grilled Toasts, topped with savory fresh chorizo, aromatic sage, and crunchy toasted pepitas! This recipe features crusty grilled bread generously slathered with a creamy, slightly sweet pumpkin-ricotta spread, then loaded with flavorful cooked chorizo and delightful textural toppings. While pumpkin often makes us dream of crisp autumn days, and here we are enjoying a lovely spring evening on May 9th, 2025, this Pumpkin Ricotta Toast is a fantastic recipe to try if you’re feeling adventurous or planning ahead for fall menus! It offers an incredible balance of sweet, savory, spicy, and creamy – a true taste sensation.
Why You’ll Love These Pumpkin Ricotta Toasts
- Unique & Bold Flavor Combination: Sweet and earthy pumpkin ricotta pairs surprisingly well with spicy chorizo, fragrant sage, and crunchy pepitas.
- Elegant Appetizer or Light Meal: Looks sophisticated and impressive, perfect for entertaining or a satisfying light meal.
- Wonderful Textures: Creamy ricotta spread, crispy toast, crumbly chorizo, and crunchy pepitas create a delightful mouthfeel.
- Adaptable to Seasons: While pumpkin shines in fall, using substitutions (see Variations) can make this concept enjoyable year-round.
- Surprisingly Easy: Despite the gourmet feel, the components are straightforward to prepare.
Ingredients for Pumpkin Ricotta Toasts
Here’s what you’ll need to create these flavorful and unique toasts. The full list with measurements is in the recipe card below.
Toppings
- Fresh chorizo link, casing removed (Meat) (Or substitute – see Variations)
- Pepitas (pumpkin seeds) (Seeds)
- Fresh sage leaves, chopped (Herb)
Pumpkin Ricotta Spread
- Whole milk ricotta cheese (Dairy)
- Canned pumpkin purée (Vegetable) (Ensure 100% pure pumpkin, not pie filling – See Variations for subs)
- Pure maple syrup (Sweetener)
- Nutmeg (Spice)
- Salt (Seasoning)
- Pepper (Spice)
Bread Base
- Thick sliced crusty bread (Seeded or Ciabatta recommended) (Bread)
- Olive oil (for brushing/frying) (Oil)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
Given that key ingredients like canned pumpkin puree and fresh chorizo might be seasonal or specific, here are some excellent variations for these Pumpkin Ricotta Toasts:
- Pumpkin Substitute: If canned pumpkin isn’t available (especially out of traditional fall season), substitute an equal amount of smooth, pureed roasted butternut squash or roasted sweet potato. This will provide a similar sweet and earthy base.
- Chorizo Substitute: If fresh chorizo (Mexican style) is hard to find or not preferred, use cooked and crumbled spicy Italian sausage, merguez sausage (which would be wonderfully fitting in many regions!), or even a seasoned plant-based crumble for a vegetarian option.
- Different Cheese for Spread: Try blending the pumpkin (or squash/sweet potato) puree with goat cheese for a tangier flavor, or even a mild cream cheese.
- Add Spice to Spread: Include a pinch of cinnamon or smoked paprika in the pumpkin ricotta spread.
- Different Nuts/Seeds: Use toasted sunflower seeds, chopped walnuts, or pecans instead of pepitas.
- Herb Swap: Fresh rosemary or thyme could be used instead of sage.
How to Make Pumpkin Ricotta Toasts with Chorizo & Sage
Assembling these unique and flavorful Pumpkin Ricotta Toasts involves a few simple steps:
Cook Chorizo and Toast Pepitas
- First, I get the toppings ready. I preheat a nonstick skillet over medium heat.
- If the chorizo isn’t very fatty, I might add a tiny drizzle of olive oil. I remove the casing from the fresh chorizo link and add the sausage meat to the skillet.
- Using a spatula, I break the chorizo up into small bits as it cooks. I cook until it’s nicely browned and cooked all the way through (usually 5-6 minutes).
- I transfer the cooked chorizo to a plate lined with paper towels to drain off any excess grease and set it aside.
- In a separate small, dry skillet, I toast the pepitas (pumpkin seeds) over medium-low heat. It’s crucial to watch them carefully and stir or toss frequently, as they can burn very easily! I know they’re done when they become fragrant, slightly golden, and might start to make a little popping noise (this takes just a couple of minutes). I immediately remove them from the hot pan to stop the cooking and set them aside to cool.
Make the Pumpkin Ricotta Spread
- While the chorizo and pepitas cool, I whip up the delicious pumpkin ricotta spread. In a medium bowl, I stir together the whole milk ricotta cheese, the canned pumpkin purée (or squash/sweet potato substitute), pure maple syrup, ground nutmeg, salt, and pepper until it’s completely smooth and well combined. I taste and adjust seasoning if needed, then set this aside.
Grill the Bread
- I brush both sides of my thick slices of crusty bread generously with olive oil.
- I preheat my grill or a stovetop grill pan to medium heat.
- I grill the oiled bread slices for about 1-2 minutes per side, just until beautiful grill marks form and the bread is lightly toasted and warm.
Assemble the Toasts
- Now for the best part – putting it all together! I spread a generous layer of the prepared pumpkin ricotta mixture onto each slice of warm grilled bread.
- I top the pumpkin ricotta layer evenly with the cooked chorizo crumbles.
- Finally, I sprinkle the toasts with the toasted pepitas and the freshly chopped sage leaves.
- Serve these unique toasts immediately!
Tips and Tricks for the BEST Savory Toasts
Here are my secrets for making these Pumpkin Ricotta Toasts truly exceptional:
- Use Good Quality Crusty Bread: A sturdy bread with a good chew, like ciabatta, sourdough, or a seedy artisan loaf, is essential to hold up to the delicious toppings.
- Toast/Grill Bread Well: Get nice grill marks and a bit of char for added flavor and texture.
- Don’t Burn Pepitas or Garlic (if adding fresh to onions in other recipes)! Pepitas toast very quickly. Remove them from heat as soon as they are fragrant and start popping.
- Fresh Sage Makes a Difference: The aroma and flavor of fresh sage are much better than dried for this topping.
- Assemble Just Before Serving: For the best experience with warm grilled bread, creamy spread, and warm chorizo, assemble these toasts right before you plan to eat them.
How to Serve
These Pumpkin Ricotta Toasts with Chorizo & Sage are fantastic served warm! Enjoy them as:
- An Impressive Appetizer: Perfect for dinner parties, holiday gatherings (when pumpkin is in season!), or anytime you want a unique starter.
- A Light Lunch or Brunch: Serve one or two toasts alongside a simple green salad with a light vinaigrette.
- A Savory Snack: A satisfying and flavorful snack to curb cravings.
Make Ahead and Storage
These toasts are best assembled and enjoyed fresh. However, you can prep the components:
- Pumpkin Ricotta Spread: Can be made up to 2 days ahead and stored covered in the refrigerator. Let it come towards room temperature before spreading for easier application.
- Cooked Chorizo: Cook, crumble, and drain the chorizo up to 3 days ahead; store covered in the fridge. Reheat briefly before topping toasts if desired, or add cold.
- Toasted Pepitas: Toast pepitas and store in an airtight container at room temperature for several days.
- Bread: Grill or toast the bread just before assembling.
Leftover assembled toasts are not ideal as the bread will likely become soggy.
FAQs about Pumpkin Ricotta Toasts
- What kind of chorizo is best?
- The recipe specifies fresh chorizo with the casing removed, which cooks up like ground sausage (often Mexican-style). You could also use cured Spanish chorizo, sliced thinly and perhaps crisped in a pan. If pork is not preferred, a spicy beef or turkey sausage (casings removed and crumbled) would be a good substitute.
- Can I use a different cheese instead of ricotta for the spread?
- Whipped cream cheese could work for a tangier spread, or even pureed cottage cheese for a lighter option, though the texture and flavor will be different from the intended Pumpkin Ricotta Toasts.
- Is this recipe very spicy?
- The spice level will depend largely on the type of fresh chorizo you use, as some are much spicier than others. Taste your chorizo before adding it to the toasts.
Enjoy this unique, flavorful, and surprisingly easy recipe for Pumpkin Ricotta Toasts with Chorizo & Sage! It’s a fantastic appetizer or light meal, perfect for trying something new, especially if you’re planning ahead for fall flavors!
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Pumpkin Ricotta Grilled Toasts with Chorizo, Sage, and Toasted Pepitas
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4-5 1x
- Category: Appetizer, Lunch, Snack, Toast
- Cuisine: American
Description
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
Scale
For the Pumpkin Ricotta:
- 3/4 cup whole milk ricotta cheese
- 1/2 cup canned pumpkin purée (not pumpkin pie filling)
- 1 1/2 tablespoons pure maple syrup
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Chorizo & Pepitas:
- 1 link (about 4–6 oz) fresh chorizo, casing removed
- 2 tablespoons raw pepitas (pumpkin seeds)
For Toast & Assembly:
- 4–5 slices thick-sliced crusty bread (approx. 1/2 to 3/4 inch thick)
- 2 tablespoons olive oil
- 7–8 fresh sage leaves, chopped
Equipment:
- Nonstick Skillet (for chorizo)
- Small Dry Skillet (for pepitas)
- Medium Bowl (for ricotta)
- Grill or Grill Pan
- Pastry Brush
Instructions
- Cook Chorizo: 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.
- Toast Pepitas: 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.
- Make Pumpkin Ricotta: In a medium bowl, stir together the ricotta cheese, pumpkin purée, maple syrup, nutmeg, salt, and pepper until smooth and well combined. Set aside.
- Grill Bread: 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.
- Assemble Toasts: 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: Serve immediately while the toast is warm.
Notes
- Chorizo: Use fresh Mexican-style chorizo (needs cooking), not dry-cured Spanish chorizo.
- Pumpkin Puree: Ensure you use 100% pure pumpkin puree, not pumpkin pie filling.
- Ricotta: Whole milk ricotta provides the best creamy texture.
- Pepitas: Toasting brings out the flavor of the pumpkin seeds. Watch them closely as they toast quickly.
- Bread: Use a sturdy, crusty bread like sourdough, ciabatta, or a seedy loaf that holds up well to grilling and toppings.
- Grilling: If you don’t have a grill or grill pan, you can toast the oiled bread in a hot skillet or under the oven broiler.
- Storage: These toasts are best assembled and enjoyed immediately. The pumpkin ricotta can be made ahead and stored in the fridge.