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

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

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Recipe by Admin Course: Friends of Instagram, Recipe, Baked, Cheesy, Skillet


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  • 1 link fresh chorizo, casing removed

  • 4 -5 slices thick sliced crusty bread (I used a super seedy variety)

  • tablespoons 2 tablespoons olive oil

  • cup 3/4 cup whole milk ricotta

  • cup 1/2 cup canned pumpkin purée

  • tablespoons 1 1/2 tablespoons tablespoons maple syrup

  • teaspoon 1/4 teaspoon nutmeg

  • teaspoon 1/4 teaspoon salt

  • teaspoon 1/4 teaspoon pepper

  • tablespoons 2 tablespoons pepitas

  • 7 -8 sage leaves, chopped


  • 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.
  • 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.
  • Make the pumpkin ricotta. In a medium bowl, stir together the ricotta, pumpkin purée, maple syrup, nutmeg, salt, and pepper until smooth. Set aside.
  • 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.
  • To assemble, spread bread slices generously with pumpkin ricotta, top with chorizo, and sprinkle with pumpkin seeds and chopped sage.

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