I’m about to share a deceptively easy appetizer that is totally fall and totally fancy. Pumpkin season is here so we are throwing them together on fresh toasted baguette slices (crostini) boosting them with a balsamic drizzle. Low Country Olive Oil makes my favorite 18 year traditional balsamic vinegar right here in South Carolina so be sure to check them out!
First of all, this is a crostini recipe which means you can make those little toasts ahead of time to save your sanity. But fresh toasted is amaze-aa-zing, of course. Get your crostini on while prepping the pumpkins – for a step by step guide on how to make crostini click here!
Let’s talk pumpkins. I grabbed these pie pumpkins which were just as easy (and tasty) to work with as butternut squash – which I would recommend if you wanted to substitute.
The process is simple. After preheating your oven to 425 ºF you can cut the pumpkins in half, scoop out the innards, and peel.
Then chop the pumpkin into 1 inch chunks and toss with 1 tablespoon vegetable oil, 1 teaspoon ground thyme, 1 teaspoon ground sage, 1 teaspoon rosemary, 1 teaspoon salt, and 1/2 teaspoon ground black pepper.
Spread the pumpkin chunks out on a greased sheet pan and bake for 20 minutes. Then get going on the whipped ricotta!
Whipped ricotta is legit easy. In a medium mixing bowl combine one 15 oz. container (1 3/4 cup) of whole milk ricotta with 2 tablespoons milk. It can be any kind of milk because it’s mainly just to help make it smoother once whipped. I’m using half n half. 😉
Using a whisk you will whip whip whip until the ricotta is no longer gelatinous and looks appetizing as a spread. Done!
Once the roasted pumpkin is finished baking you can scoop it right into a serving bowl with a spoon. Set it next to your freshly whipped ricotta. Then break out your favorite aged balsamic drizzle.
Set out your pumpkin crostini “parts” and let your guests assemble as they like. I like to spoon a generous amount of whipped ricotta right on top of the crostini so that it’s like a fluffy little pillow of goodness holding the roasted pumpkin in place. And that balsamic… POUR IT ON! Absolutely appetizing and easy. Right?!
The Perfect Party Appetizer
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This post was done alongside almost 100 other food bloggers who all created pumpkin recipes to share TODAY. Search the hashtag #virtualpumpkinparty on social media and see all the recent creations. For the full list of recipes click here!
Some faves from the list include:
Glazed Pumpkin Ginger Scones – by Tasty Seasons
Pumpkin Streusel Coffee Cake – by Brooklyn Homemaker
For more AWESOME crostini recipes:
- 1 french baguette
- 1 tablespoon olive oil
- 2 pie pumpkins (or 1 one large butternut squash)
- 1 tablespoon vegetable oil
- 1 teaspoon ground thyme
- 1 teaspoon ground sage
- 1 teaspoon rosemary
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1¾ cup (15 oz. container) whole milk ricotta
- 2 tablespoons milk
- Aged balsamic vinegar glaze/drizzle
- Preheat oven to 450ºF. Slice french baguette into thin slices and lay out on a sheet pan. Brush with olive oil and toast 4-5 minutes until crispy brown around edges. Take out to cool and continue.
- Lower oven heat to 425ºF. Chop the top off of 2 pie pumpkins (or 1 large butternut squash) and slice in half. Scoop out the innards and peel. Chop into 1 inch cubes and toss in a large mixing bowl with vegetable oil, thyme, sage, rosemary, salt, and pepper. Spread out onto a greased sheet pan and roast for 20 minutes.
- While that roasts, whisk whole milk ricotta with milk until smooth. Set aside to be served (or in an airtight container for later).
- Remove roasted pumpkin from sheet pan and into a serving bowl. Set pumpkin, whipped ricotta, aged balsamic drizzle, and crostini slices out to be assembled by guests.