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Hello, hello & HAPPY FALL, my fellow autumn lovers. Lauren here from LaurenKelp.com and boy, do we have something delicious for you today! It’s officially pumpkin season and to celebrate, we are whipping up a fresh batch of pumpkin bruschetta. Topped with ricotta & arugula and paired perfectly with a crisp glass of Kendall-Jackson Vintner’s Reserve Chardonnay – it’s quite possibly the perfect appetizer for any occasion!
So, it’s the start of the week and you are thinking that things are starting to settle down a bit & that it’s the perfect time to make some plans with your friends. Maybe it’s a football game watch party, maybe the gang is coming over to your house after apple picking (if so, can I come?!), or maybe it’s just an at-home happy hour (I mean…book club) at your house – either way, you want something delicious to serve, but you don’t want to spend a ton of time in the kitchen. I mean, you’ve got guests over! That is where this lovely little dish comes in.
Key Ingredients
You only need a handful of ingredients to make this easy fall appetizer. The combination of creamy, sweet, savory and fresh flavors is what makes these little bites so delicious.
- Baguette
- Ricotta
- Arugula
- Roasted pumpkin
- Honey
- Roasted pumpkin seeds, optional
- Sea salt and fresh cracked pepper, optional
For the roasted pumpkin, you can roast your own or use your favorite pre-packed pumpkin cubes from the store. The pumpkin seeds are optional, but I love the extra crunch they add to the finished bruschetta.
How to Make Pumpkin Bruschetta
These little bites are wonderfully easy to put together. Once the pumpkin and bread are ready, it’s simply a matter of layering everything together.
- Roast the pumpkin: Preheat your oven to 350 degrees, grease a baking pan and roast the pumpkin squares according to the package directions. Once they’re done, set them aside.
- Roast the pumpkin seeds: If you’re using pumpkin seeds, spread them in a single layer on a greased baking pan and roast for 30 minutes, or until dried out. Toss with a little more olive oil, salt and pepper, or whatever spices you like, then roast for another 20 minutes.
- Toast the baguette: Turn the oven to broil. Cut the baguette into 1 to 1.5-inch slices and drizzle a little olive oil or butter on each side. Place the slices on a sheet pan and broil on the top rack, watching closely since they can brown quickly. About 2 minutes per side should do it, depending on your oven.
- Assemble the bruschetta: Spread roughly 2 tablespoons of ricotta over each piece of toasted bread. Top with roasted pumpkin and arugula, then drizzle with honey. Finish with a small handful of roasted pumpkin seeds, a pinch of sea salt and fresh cracked pepper.
For the full recipe, including the complete ingredient list and detailed instructions, see the recipe card below.
Pumpkin Bruschetta Recipe
Recipe Type:
Appetizer
Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Servings:
8
Ingredients
- baguette
- ricotta
- arugula
- roasted pumpkin (feel free to roast your own, or use your favorite pre-packed pumpkin cubes from the store)
- honey
- roasted pumpkin seeds (optional)
- sea salt & fresh cracked pepper (optional)
Instructions
- Preheat oven to 350 degrees, grease a baking pan, and roast your pumpkin squares according to the package directions. Once done, pull out and set aside.
- OPTIONAL: If you want to add roasted pumpkin seeds to your bruschetta, spread the seeds in a single layer on a greased baking pan and roast for 30 minutes (or until dried out). Pull out, toss on a little more olive oil, some salt and pepper, or whatever spices you are feeling, and put back in for an additional 20 minutes.
- Turn the oven to broil and while you wait for it to pre-heat, cut your baguette into 1 – 1.5 inch slices. Drizzle a little olive oil or butter on each side and place on a sheet pan. When the oven is ready, place the sheet pan on the top rack of the oven, closest to the broiler, and keep an eye on the toast as it can brown quickly. Depending on your oven, 2 minutes on each side should do it, but it is totally up to preference.
- Cover toasted bread with roughly 2 tablespoons of ricotta. Top with roasted pumpkin and arugula. Drizzle with honey and finish with a small handful of roasted pumpkin seeds, a pinch of sea salt and fresh cracked pepper.
Pumpkin Bruschetta Variations and Topping Ideas
The nice thing about these little bruschetta bites is that you can easily adjust the toppings depending on what you have on hand or how you like your appetizers.
- Add roasted pumpkin seeds: The pumpkin seeds are optional, but I love the extra crunch they add. Toss them with a little olive oil, salt and pepper before roasting.
- Keep it simple: You can skip the pumpkin seeds altogether and let the roasted pumpkin, creamy ricotta and fresh arugula shine.
- Finish with fresh cracked pepper: A little sea salt and fresh cracked pepper add a simple finishing touch to each bite.
- Try olive oil or butter: Before broiling the baguette slices, drizzle a little olive oil or butter on each side. Either one gives the bread a delicious toasted finish.
- Make them your own: Have fun with the amount of ricotta, pumpkin, arugula and honey on each piece. These are bite-sized appetizers, so there’s no need for every piece to look exactly the same!
A Simple Fall Appetizer with Kendall-Jackson Wines
I’m all about easy appetizers that look beautiful without requiring a ton of time in the kitchen, and this pumpkin bruschetta checks all the boxes. It’s colorful, bite-sized and easy to assemble, which makes it a great recipe to have on hand when you’re entertaining.
And it’s always a good idea to have a bottle of Kendall-Jackson Vintner’s Reserve Chardonnay ready to pour. Kendall-Jackson has a whole portfolio of acclaimed red and white wines, so there’s always something delicious to share with friends and family.
Pick up the ingredients, grab a bottle of wine and get ready to entertain. Happy entertaining!
FAQs
Can I use pre-cut pumpkin for pumpkin bruschetta?
Absolutely! I like that you can roast your own pumpkin or use your favorite pre-packed pumpkin cubes from the store. It makes this appetizer even easier to put together.
What goes well with pumpkin bruschetta?
I love the combination of roasted pumpkin, creamy ricotta, arugula and honey on toasted baguette. Roasted pumpkin seeds add a little extra crunch, while sea salt and fresh cracked pepper finish everything off.
Can I make pumpkin bruschetta ahead of time?
The individual components can be prepared ahead of assembling the bruschetta. Once everything is ready, simply layer the ricotta, roasted pumpkin, arugula, honey and optional toppings onto the toasted baguette.
What wine pairs with pumpkin bruschetta?
I love pairing this pumpkin bruschetta with Kendall-Jackson Vintner’s Reserve Chardonnay. The crisp, refreshing wine complements the roasted pumpkin and seeds while balancing the savory toppings.
