Pumpkin & Prosciutto Crostini
Fall is a season that calls for a lot of entertaining, and this recipe fits the bill as a party-perfect hors d'oeuvre. The sweetness of the spiced pumpkin purée-ricotta mixture is well-matched with the saltiness of the prosciutto. And good luck holding yourself back from eating too many and ruining your appetite for the main meal.
- ½ baguette, sliced into ½-inch-thick slices
- One 15-ounce can pumpkin purée, or homemade pumpkin purée
- 3-4 tablespoons fresh ricotta
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- Salt and pepper, to taste
- 5-6 slices prosciutto
- Fresh thyme, for garnish
Preheat the oven to 350 degrees.
Arrange the baguette slices on a baking sheet, and place in the oven for 5-7 minutes, or until lightly toasted, and set aside.
In a medium-sized bowl, combine the pumpkin purée, ricotta, cinnamon, nutmeg, salt, and pepper and mix together until smooth.
To assemble the crostini, tear off a strip from a slice of prosciutto and drape it over a slice of baguette, top with a generous teaspoon of the pumpkin-ricotta mixture, and garnish with a couple leaves of fresh thyme. Repeat for all of the baguette slices.