The crostini with pumpkin and ricotta have an autumn flavor, they are uniquely delicious, ideal as a Christmas appetizer, easy and quick to prepare, but you can enjoy them whenever you want. I had them for dinner the other night and made plenty 🙂
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring, Christmas
Ingredients
- 7 oz cleaned pumpkin
- 12 slices baguette
- 6 oz sheep ricotta
- Half onion
- to taste extra virgin olive oil
- to taste salt
- to taste nutmeg (grated)
Tools
- 1 Baking tray
- 1 Pan
- 1 Plate
Steps for Crostini with Pumpkin and Ricotta
Let’s see how to prepare the crostini.
Cut the baguette into slices and put in the oven for 5 minutes to make them a bit crunchy. Cut the pumpkin into cubes, chop the cleaned onion, and put it in a pan with a bit of extra virgin olive oil to lightly sauté, then add the pumpkin, salt, and stir. Continue cooking with a lid on low heat, adding a little water if needed. When the pumpkin is cooked, put the ricotta in a bowl with a drizzle of oil, salt, and nutmeg, and mix well. Top the bread slices with the ricotta, add the pumpkin cubes on top, plate them, and serve warm. If you want to prepare them in advance, heat them for a minute in the oven before serving.
Notes
I added nutmeg to the ricotta to taste because we like it a lot, but you can leave it out if you don’t like it, or maybe add a bit of pepper instead.
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