Pumpkin Ricotta Grilled Toasts with Chorizo, Sage, and Toasted Pepitas Recipe
These Pumpkin Ricotta Grilled Toasts with Chorizo, Sage, and Toasted Pepitas combine creamy pumpkin-spiced ricotta with savory chorizo and crunchy toasted pumpkin seeds atop char-grilled crusty bread. This satisfying appetizer or light meal offers a perfect balance of smoky, sweet, and earthy flavors, highlighting autumnal ingredients in a simple yet elegant way.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4-5 servings 1x
- Category: Appetizer
- Method: Grilling
- Cuisine: American
Ingredients
Scale
For the Chorizo and Toasted Pepitas
- 1 link fresh chorizo, casing removed
- 2 tablespoons olive oil
- 2 tablespoons pepitas (pumpkin seeds)
- 7–8 sage leaves, chopped
For the Pumpkin Ricotta Spread
- 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
For the Bread
- 4–5 slices thick sliced crusty bread (such as a super seedy variety)
Instructions
- Cook the Chorizo: Preheat a nonstick skillet over medium heat. Remove the casing from the chorizo and crumble the meat. Cook it in the skillet, breaking it up with a spatula into small pieces. Continue cooking until browned and cooked through. Once done, transfer the chorizo to paper towels to drain excess fat and set aside.
- Toast the Pepitas: Using a small dry skillet, toast the pepitas over medium-low heat. Stir frequently and keep a close eye as they can burn quickly. They are done when golden and start to pop. Remove from the heat and set aside.
- Prepare the Pumpkin Ricotta Spread: In a medium bowl, combine the ricotta, pumpkin purée, maple syrup, nutmeg, salt, and pepper. Stir until the mixture is smooth and well incorporated. Set aside.
- Grill the Bread: Brush both sides of each bread slice with olive oil. Preheat a grill or grill pan over medium heat. Grill the bread slices for about 1-2 minutes per side until grill marks form and the bread is crisp and slightly charred.
- Assemble the Toasts: Spread a generous layer of the pumpkin ricotta mixture onto each grilled bread slice. Top with cooked chorizo pieces, then sprinkle toasted pepitas and chopped sage leaves over the top. Serve immediately.
Notes
- Ensure chorizo is cooked thoroughly to avoid any food safety issues.
- Toast pepitas carefully and do not leave unattended as they burn quickly.
- Use whole milk ricotta for creamier texture; low-fat ricotta may result in a less rich spread.
- Adjust maple syrup quantity if you prefer a sweeter or more savory spread.
- This recipe works well with a crusty sourdough or seeded multigrain bread for texture contrast.
- For a vegetarian option, omit the chorizo and consider using smoked paprika in the pumpkin ricotta for a smoky flavor.
Keywords: pumpkin ricotta toast, grilled toast, chorizo appetizer, fall recipe, pumpkin purée, toasted pepitas, sage, savory toast
