I’m all about the apps. Always. I’m pretty sure I could eat a plate of appetizers for dinner every night. I love trying a bunch of different things and having VARIETY in my food..variety of textures and flavors is key.
These cute little toasts are such a flavor bomb of smoky, sweet, creamy, herby, and nutty. And you have crunch! From the toasted pumpkin seeds. You know I always need crunch.
Grilling is something I miss in the fall and winter months. Having a grill pan is so necessary because I love that smoky grill flavor, and it’s such an easy way to pack so much flavor into your food.
Piling things on toast is one of my favorite things in life. Completely serious statement. It’s usually avocado or nut butter and a variety of nuts, seeds, and fruit or veg, but there are definitely times when I like to get creative.
That’s where these came from. They’re so great for fall or winter entertaining, and they hold up without getting soggy because the grill creates a nice crust. Especially if you use a really sturdy bread.
The PUMPKIN RICOTTA is sooo so good. Ricotta, pumpkin purée, maple syrup, and a pinch of nutmeg makes the best combo. I couldn’t stop mopping it up with leftover bread. It pairs so well with the smoky chorizo.
I almost fried the sage leaves in brown butter, but I wanted to keep the appetizer as simple as possible. If you have the extra time, you should totally do it.
Pumpkin Ricotta Grilled Toasts with Chorizo, Sage, and Toasted Pepitas
- 1 link fresh chorizo, casing removed
- 4-5 slices thick sliced crusty bread (I used a super seedy variety)
- 2 tablespoons olive oil
- 3/4 cup whole milk ricotta
- 1/2 cup canned pumpkin purée
- 1 1/2 tablespoons maple syrup
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons pepitas
- 7-8 sage leaves, chopped
- Preheat a nonstick skillet to medium heat. Brown your chorizo, breaking it up with a spatula into small bits. Once cooked through, set aside on paper towels to drain.
- In a small dry skillet, toast your pepitas over medium/low heat. Watch carefully, they can burn easily. You know they're done when they are golden and begin to make a popping noise. Set aside.
- Make the pumpkin ricotta. In a medium bowl, stir together the ricotta, pumpkin purée, maple syrup, nutmeg, salt, and pepper until smooth. Set aside.
- Brush both sides of the bread slices with olive oil. Preheat a grill or grill pan to medium heat and grill bread for about 1-2 minutes per side, until grill marks form.
- To assemble, spread bread slices generously with pumpkin ricotta, top with chorizo, and sprinkle with pumpkin seeds and chopped sage.