Beautiful pumpkin and herbed ricotta crostini

This beautiful pumpkin and herbed ricotta crostini will brighten up your day. It’s perfectly balanced, sweet and sour, crunchy and creamy. It’s like an autumn version of a classic bruschetta. It makes a great light weeknight dinner or even a wonderful change for the usual avocado toast!

The recipe is really simple and ready within 30 minutes. Use all your favourite herbs for the ricotta cream. Make sure you buy some good quality sour dough bread. I used butternut squash and pale beets, both are perfect for roasting. The pale beets didn’t turn out quite as beautiful as I was hoping. Anyway, beets and pumpkin really go well together! 

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Beautiful pumpkin and herbed ricotta crostini

Delicious butternut squash and herbed ricotta crostini

Servings: 4 people
  • 400 gram butternut squash
  • 200 gram beets
  • 1 tbsp grain sugar
  • 200 gram ricotta
  • 1 bunch herbs (thyme, parsley, basil, sage, chervil, etc.)
  • 1-2 tbsp Styrian pumpkin seed oil
  • 2-3 twigs thyme and rosemary
  • salt
  • pepper
  • chili flakes
  • olive oil
  • 0,5 lime (juice)
  • 1-2 handful rocket salad
  • 8 thick slices sour dough bread
  1. Preheat the oven to 200°C. Wash, peel and chop the butternut squash and beets and cut into 1cm cubes. Put them in a baking dish and mix with grain sugar and and 2 tbsp olive oil. Season with a pinch of salt add the twigs of thyme and rosemary and roast for 15 - 20 minutes. Give it a stir after 10 minutes. 

  2. Meanwhile prepare the herbed ricotta. Mix ricotta, with your favourite chopped herbs, Styrian pumpkin seed oil, 1 tbsp olive oil, juice of half a lime in a bowl. Season to taste with salt, pepper and chili flakes.

  3. Wash and pad dry the rocket salad. 

  4. Arrange 2 thick slices of sour dough bread per person on a plate. Spread a nice amount of herbed ricotta on the slices. Add the pumpkin and beet cubes and decorate with rucola. Drizzle with olive oil and serve! 

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