Get ready for a truly unique and delicious appetizer with these Pumpkin Ricotta Grilled Toasts topped with savory chorizo, fresh sage, and crunchy toasted pepitas! This recipe features crusty grilled bread slathered with a creamy, slightly sweet pumpkin-ricotta spread, then loaded with flavorful cooked chorizo and textural toppings. While pumpkin flavors often scream “fall,” and today is a beautiful May 1st holiday perfect for spring vibes, I think adventurous flavor combinations like this are fantastic anytime! This Pumpkin Ricotta Toast is perfect for trying something different, planning ahead for autumn menus, or using up leftover pumpkin puree if you happen to have some. It’s an incredible balance of sweet, savory, spicy, and creamy!
Why You’ll Love These Pumpkin Ricotta Toasts
- Unique Flavor Combination: Sweet pumpkin ricotta pairs surprisingly well with spicy chorizo, earthy sage, and crunchy pepitas.
- Elegant Appetizer: Looks sophisticated and impressive, perfect for entertaining.
- Flavor & Texture: Offers a great mix of creamy, crunchy, savory, sweet, and spicy elements.
- Versatile: Great as a party appetizer, unique brunch item, or even a light lunch.
- Adaptable: Easy to substitute ingredients based on availability (see Variations).
Ingredients for Pumpkin Ricotta Toasts
Here’s what you’ll need to create these flavorful 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)
- 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) (Oil)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
Given that fresh pumpkin and specific types of chorizo might be seasonal or regional, here are some great variations for these Pumpkin Ricotta Toasts:
- Squash Substitute: Use pureed roasted butternut squash or sweet potato instead of canned pumpkin puree for a similar sweet/earthy base.
- Sausage Substitute: If fresh chorizo isn’t available or preferred, use cooked crumbled Italian sausage (hot or mild), merguez sausage (fitting for the current location context!), or even a plant-based crumble.
- Different Cheese: Blend the pumpkin puree with goat cheese instead of ricotta for a tangier spread.
- Add Heat: Include red pepper flakes in the ricotta mixture or use a spicier sausage.
- Different Nuts/Seeds: Use toasted sunflower seeds, chopped pecans, or walnuts instead of pepitas.
- Honey Instead of Maple: Substitute honey for the maple syrup in the ricotta spread.
How to Make Pumpkin Ricotta Toasts with Chorizo & Sage
Let me show you how to assemble these unique and flavorful Pumpkin Ricotta Toasts:
Cook Chorizo and Toast Pepitas
- First, I cook the chorizo. I preheat a nonstick skillet over medium heat. I remove the casing from the fresh chorizo link and add the sausage meat to the skillet.
- Using a spatula, I break it up into small bits as it cooks. I cook until it’s browned and cooked through.
- I transfer the cooked chorizo to a plate lined with paper towels to drain any excess grease and set it aside.
- In a separate small, dry skillet, I toast the pepitas (pumpkin seeds) over medium-low heat. I watch them carefully and stir frequently, as they can burn easily. They’re done when they become fragrant, slightly golden, and might start to make a little popping noise (usually just a couple of minutes). I immediately remove them from the hot pan and set aside to cool.
Make the Pumpkin Ricotta Spread
- While the chorizo and pepitas cool, I make the delicious spread. In a medium bowl, I stir together the whole milk ricotta cheese, canned pumpkin purée, pure maple syrup, ground nutmeg, salt, and pepper until it’s completely smooth and well combined. I set this aside.
Grill the Bread
- I brush both sides of the thick slices of crusty bread with olive oil.
- I preheat my grill or a grill pan to medium heat.
- I grill the oiled bread slices for about 1-2 minutes per side, just until nice grill marks form and the bread is lightly toasted and warm.
Assemble the Toasts
- Now for the fun part – assembly! I generously spread the prepared pumpkin ricotta mixture onto each slice of warm grilled bread.
- I top the pumpkin ricotta layer with the cooked chorizo crumbles.
- Finally, I sprinkle the toasts with the toasted pepitas and the freshly chopped sage leaves.
- Serve immediately!
Tips and Tricks for the BEST Savory Toasts
Here are my secrets for making these Pumpkin Ricotta Toasts truly exceptional:
- Use Good Crusty Bread: A sturdy bread like ciabatta, sourdough, or a seeded loaf holds up well to the toppings and provides great texture when grilled.
- Canned Pumpkin Puree: Ensure you’re using 100% pure pumpkin puree, not pumpkin pie filling. If unavailable, roasted sweet potato or butternut squash puree is a great sub!
- Toast Pepitas Carefully: They burn fast! Stay by the pan and stir constantly over medium-low heat.
- Fresh Sage: Fresh sage adds a wonderful earthy, slightly peppery aroma that complements the pumpkin and chorizo beautifully.
- Assemble Just Before Serving: For the best experience (warm bread, cool ricotta, warm chorizo), assemble the 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: Cut into smaller pieces or serve whole slices for a unique party starter.
- A Light Lunch or Brunch: Serve one or two toasts alongside a simple green salad with vinaigrette.
- A Savory Snack: A satisfying and flavorful snack anytime.
Make Ahead and Storage
These toasts are best assembled fresh. However, components can be prepped ahead:
- Pumpkin Ricotta: Make the spread up to 2 days ahead and store covered in the refrigerator. Let come towards room temperature before spreading.
- Chorizo: Cook and crumble the chorizo up to 3 days ahead; store covered in the fridge. Reheat briefly before topping toasts if desired.
- Pepitas: Toast pepitas ahead and store in an airtight container at room temperature.
- Bread: Grill the bread just before assembling.
Leftover assembled toasts are not ideal as the bread will become soggy.
FAQs about Pumpkin Ricotta Toasts
- What kind of chorizo should I use?
- The recipe calls for fresh chorizo with the casing removed, which cooks like ground sausage (common in Mexican styles). You could also use cured Spanish chorizo, sliced thin and perhaps crisped up in the pan. Merguez sausage would also be a delicious, locally relevant substitute if in North Africa.
- Can I use a different cheese instead of ricotta?
- Whipped cream cheese or even goat cheese (for a tangier result) could be blended with the pumpkin puree instead of ricotta.
- Is this recipe spicy?
- It depends on your chorizo! Fresh Mexican chorizo often has some spice. If using a mild sausage, you could add a pinch of cayenne or red pepper flakes to the ricotta mixture for heat.
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.
Print
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 toasts 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
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 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.