Pumpkin Ricotta Toast with Blackberries | Easy Fall Recipe
Enjoy pumpkin ricotta toast topped with Driscoll’s blackberries. A quick, flavorful fall snack or breakfast recipe ready in minutes.
Keywords
- pumpkin ricotta
- ricotta pumpkin recipes
- pumpkin blueberry toast
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Cooking tools:
- Food processor
- Piping bag
- Toaster
- Oven
- Baking sheet
- Parchment paper
- Aluminum foil
- Chef's knife
- Cutting board
- Spoon
- Spatula
- Measuring spoon
- Measuring cup
- Zip-top bag
- Glass
- Refrigerator
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
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