4 ratings

Pumpkin & Prosciutto Crostini

Pumpkin & Prosciutto Crostini
Maryse Chevriere

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.

Click here to see the Not Just for Carving: 8 Pumpkin Recipes story.

Click here to see The Perfect Christmas Dinner.


  • 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.