Pumpkin Ricotta Grilled Toasts with Chorizo, Sage, and Toasted Pepitas Recipe

ByElena Hart January 20, 2026January 20, 2026

Introduction

These Pumpkin Ricotta Grilled Toasts with Chorizo, Sage, and Toasted Pepitas combine creamy, savory, and crunchy elements in a deliciously balanced bite. Perfect for a cozy snack or appetizer, they bring together seasonal flavors with a touch of spice and sweetness.

Four slices of toasted bread are placed on a dark gray surface with grill marks visible on the bread edges. Each slice has a thick layer of creamy orange spread, topped with small crumbles of reddish-brown bits and scattered green pumpkin seeds. Thin green herb leaves are sprinkled on top and around the slices, adding a fresh touch. To the upper left corner of the image, part of a white bowl filled with the orange spread and a metal spoon is visible, and a grill pan is partially seen at the top. The background has scattered bits of herbs around the toast. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 link fresh chorizo, casing removed
4-5 slices thick sliced crusty bread (such as a 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

Instructions

Step 1: Preheat a nonstick skillet over medium heat. Add the chorizo, breaking it up with a spatula into small bits. Cook until browned and cooked through, then transfer to paper towels to drain excess fat.

Step 2: In a small dry skillet, toast the pepitas over medium-low heat. Stir frequently and watch closely to prevent burning. When golden and you hear them popping, remove from heat and set aside.
Step 3: In a medium bowl, combine ricotta, pumpkin purée, maple syrup, nutmeg, salt, and pepper. Stir until smooth and well blended. Set aside.
Step 4: Brush both sides of the bread slices with olive oil. Preheat a grill or grill pan over medium heat and grill the bread for 1-2 minutes per side, until grill marks appear and the bread is toasted.

Step 5: To assemble, spread each grilled bread slice generously with the pumpkin ricotta mixture. Top with cooked chorizo, then sprinkle with toasted pepitas and chopped sage leaves.

Tips & Variations

Substitute the fresh chorizo with spicy sausage or cooked bacon for a different flavor.
Use homemade pumpkin purée if available for a fresher taste.

Add a drizzle of honey or extra maple syrup on top for added sweetness.
For a vegetarian version, omit chorizo and add sautéed mushrooms or roasted squash.

Storage

Store assembled toasts in an airtight container in the refrigerator for up to 2 days. For best texture, keep components separate and assemble just before serving. Reheat the grilled bread and chorizo gently in a skillet before assembling.

How to Serve

Two slices of grilled bread with dark grill marks lie on a dark grey surface with a white marbled texture. Each slice is layered with a thick spread of light, creamy hummus colored pale orange, topped with crumbled, browned bits resembling seasoned ground meat, and garnished with scattered green pumpkin seeds and thin, curled green herb strips. The edges of the bread are golden brown, with some parts slightly charred. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pumpkin ricotta mixture ahead of time?

Yes, the pumpkin ricotta can be prepared up to 2 days in advance. Keep it refrigerated in a sealed container and give it a good stir before using.

What can I use if I don’t have pepitas?

Toasted pumpkin seeds (pepitas) add a nice crunch, but you can substitute with toasted sunflower seeds, chopped toasted nuts, or even pumpkin seed kernels if you prefer.