Blackberry Pumpkin Ricotta Toast
Prep Time:
14 minutes
Cook Time:
70 minutes
Serves:
4
Ingredients
- Half of 1 small sugar pumpkin (or butternut squash), seeds removed
- 4 Teaspoons olive oil, divided
- 4 Tablespoons maple syrup, divided
- 3/4 Tsp. flaky salt, divided
- 1/2 Cup unshelled pepitas
- 10 small sage leaves, chopped
- 1/2 Tsp. chili powder
- 1/2 Tsp. ground cinnamon
- 1 Cup ricotta cheese
- 1/3 Cup mascarpone
- 1 - 2 Tsp. olive oil
- 4 Slices sourdough or crusty bread
- 1 Package (6 ounces) Driscoll’s Blackberries
Directions
- PREHEAT oven to 425°F.
- LINE two baking sheets with parchment paper or foil.
- DRIZZLE 2 teaspoons olive oil over cut side of pumpkin.
- DRIZZLE 1 tablespoon maple syrup over cut side of pumpkin.
- SPRINKLE 1/8 teaspoon flaky salt over cut side of pumpkin.
- PLACE seasoned pumpkin face down onto 1 prepared baking sheet.
- BAKE 40 – 45 minutes or until very tender and cut side is lightly golden. Do not turn off oven.
- SET ASIDE pumpkin to cool to room temperature.
- SPREAD 1/2 cup unshelled pepitas onto second prepared baking sheet in a single layer.
- SPRINKLE 10 chopped sage leaves over pepitas.
- DRIZZLE with 1 – 2 teaspoons olive oil.
- DRIZZLE with 1 tablespoon maple syrup.
- SPRINKLE with 1/2 teaspoon chili powder.
- SPRINKLE with 1/2 teaspoon ground cinnamon.
- SPRINKLE with 1/4 teaspoon flaky salt.
- STIR mixture and SPREAD OUT into a single layer.
- BAKE at 425°F 10 – 15 minutes until fragrant and deepened in color.
- SET ASIDE candied pumpkin seeds to cool to room temperature.
- SCOOP 1 cup from baked pumpkin (do not use skin) and PLACE into the bowl of a food processor.
- ADD 1 cup ricotta cheese.
- ADD 1/3 cup mascarpone.
- ADD 1 tablespoon maple syrup.
- ADD 1/4 teaspoon flaky salt.
- PROCESS until mixture is completely smooth and fluffy.
- TRANSFER pumpkin mixture to a piping bag or a sandwich bag with 1 corner snipped off.
- PLACE bag into a tall drinking glass and REFRIGERATE until needed.
- TOAST 4 slices sourdough or crusty bread in toaster until desired doneness.
- PIPE pumpkin mixture over toast slices.
- DIVIDE 1 package (6 ounces) blackberries evenly between toast slices.
- SPRINKLE toast slices with candied pumpkin seeds.
- DRIZZLE 1 tablespoon maple syrup over toast slices.
- SPRINKLE 1/8 teaspoon flaky salt over toast slices.
- SERVE immediately.
