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Whipped Pumpkin Ricotta Crostini with Sage and Hot Honey

Pumpkin ricotta crostini pair crisp baguette slices with creamy whipped pumpkin ricotta, crisp sage, and warm honey with a touch of red pepper. Toast the bread in the oven, then finish each bite with the sage and hot honey for an easy fall appetizer.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

For the crostini
  • 1 baguette (12 oz) baguette cut on the diagonal into 24 slices, about 1/2 inch thick
  • 2 tbsp olive oil
For the whipped pumpkin ricotta
  • 1 cup whole-milk ricotta
  • 0.5 cup pumpkin puree
  • 0.25 cup Parmesan cheese finely grated
  • 0.25 tsp kosher salt
  • 0.13 tsp black pepper
For the sage and hot honey
  • 1 tbsp olive oil
  • 12 sage leaves fresh
  • 0.25 cup honey
  • 0.25 tsp crushed red pepper flakes

Equipment

  • 1 large rimmed baking sheet
  • 1 food processor
  • 1 small skillet
  • 1 small saucepan

Method
 

Toast the crostini
  1. Heat the oven to 400°F.
  2. Arrange the baguette slices in a single layer on a large rimmed baking sheet and brush both sides with the 2 tablespoons olive oil.
  3. Bake for 8 to 10 minutes, turning once halfway through, until golden and crisp.
Whip the pumpkin ricotta
  1. In a food processor, combine the ricotta, pumpkin puree, Parmesan, salt, and black pepper; process for 30 to 60 seconds, scraping down the sides as needed, until smooth and creamy.
Make the sage and hot honey
  1. Heat the 1 tablespoon olive oil in a small skillet over medium heat; fry the sage leaves in a single layer for 20 to 30 seconds, turning once, until crisp, then transfer them to paper towels.
  2. Warm the honey and red pepper flakes in a small saucepan over low heat for 2 to 3 minutes, stirring, until loose and warm; do not let it boil.
Assemble
  1. Spread the whipped pumpkin ricotta on the toasted baguette slices, top each with a sage leaf, and drizzle with the hot honey.

Notes

For the crispest crostini, keep the baguette slices in a single layer while baking. Store the ricotta mixture and toppings separately in the refrigerator for up to 3 days; freezing is not recommended. For a gluten-free option, use gluten-free baguette.