Pumpkin Ricotta Grilled Toasts with Chorizo, Sage, and Toasted Pepitas
Course: Friends of Instagram, Recipe, Baked, Cheesy, SkilletServings
4
servingsPrep time
20
minutesCooking time
10
minutesCalorieskcal
Ingredients
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
INSTRUCTIONS
- 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.
