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October 29, 2016 By Victoria Cookware Leave a Comment

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

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

Created by Victoria Cookware on October 29, 2016

by @spicesinmydna

  • Prep Time: 20m
  • Cook Time: 10m
  • Total Time: 30m
  • Serves: 4
  • Category: Baked, Cheesy, Friends of Instagram, Skillet

Ingredients

  • 1 link fresh chorizo, casing removed
  • 4 -5 slices thick sliced crusty bread (I used a super seedy variety)
  • 2 tablespoons olive oil
  • ¾ cup whole milk ricotta
  • ½ cup canned pumpkin purée
  • 1 ½ tablespoons maple syrup
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons pepitas
  • 7 -8 sage leaves, chopped

Instructions

  1. 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.
  2. 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.
  3. Make the pumpkin ricotta. In a medium bowl, stir together the ricotta, pumpkin purée, maple syrup, nutmeg, salt, and pepper until smooth. Set aside.
  4. 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.
  5. To assemble, spread bread slices generously with pumpkin ricotta, top with chorizo, and sprinkle with pumpkin seeds and chopped sage.
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Filed Under: Friends of Instagram, Recipe

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