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.