Roasted Pumpkin Bruschetta – The Petite Cook™
This roasted pumpkin bruschetta is a fall twist on the classic Italian bruschetta – A warm and crunchy appetiser, perfect for your holiday table.
If you’re looking for a simple but show-stopping fall appetizer, this Roasted Pumpkin Bruschetta is the one I’ve been making on repeat.
It’s warm, crunchy, and packed with all the flavors I love this time of year.
I’ve always loved classic tomato bruschetta, but when the weather gets chilly, I like giving it a seasonal spin.
Here, sweet roasted pumpkin meets creamy ricotta, fresh herbs, and a bright spoonful of homemade cranberry sauce.
They all pile on top of warm grilled ciabatta for the perfect fall bruschetta!
I recently made these for a small dinner party, right before serving my pumpkin sausage lasagna, and everyone asked for seconds of both dishes.
It’s the kind of simple Italian food that always makes people smile!
Why you’ll love this recipe
- Cozy fall flavors
- Simple Italian ingredients
- Ready in about 30 minutes
- Festive and vegetarian – great for a crowd
Ingredients
Choosing simple, high-quality ingredients is the secret to making this bruschetta taste truly Italian.
Here’s what you’ll need and why each ingredient matters:
- Pumpkin: A sweet, firm variety like butternut or kabocha works best. Cut the pumpkin into small cubes so they cook evenly.
- Extra virgin olive oil: Use a good quality Italian extra virgin olive oil. It helps the pumpkin caramelize and adds a fruity aroma.
- Ricotta cheese: Whole milk ricotta is the creamiest and softest. It creates a fresh, mild base that balances the roasted pumpkin perfectly.
- Fresh herbs: Thyme, rosemary, and sage are all great choices. They add a refreshing aroma to both the pumpkin and the ricotta mixture.
- Ciabatta bread: Airy inside and crunchy outside, ciabatta is perfect for bruschetta. Slice it about 1 to 1.5 cm thick so it grills nicely.
- Onion: Adds natural sweetness and depth as it caramelizes in the oven.
- Cranberry sauce: Adds a tangy pop of flavor and color. Homemade or store bought are both fine.
- Rocket (arugula): Optional, but it gives a fresh, peppery bite that pairs well with the sweet pumpkin and creamy ricotta.
How to make pumpkin bruschetta
This roasted pumpkin bruschetta recipe comes together in just a few easy steps.
It’s the kind of simple Italian appetizer you can prepare even on a busy night, and it tastes amazing every single time.
Keep scrolling to the end of the post for the full printable recipe!
STEP 1. Toss the pumpkin cubes with olive oil, garlic, onion, herbs, salt, and pepper. Roast until soft and golden.
STEP 2. Slice the bread and grill it on a hot pan until lightly charred and warm.
STEP 3. Combine ricotta with chopped herbs, salt, and a little black pepper.
STEP 4. Spread ricotta on the warm bread. Add a few rocket leaves, top with roasted pumpkin, and finish with a spoon of cranberry sauce.
Storage Tips
Bruschetta is always best assembled right before serving. If you have leftovers, keep the pumpkin, ricotta mixture, cranberry sauce, and bread all in separate containers.
- Roasted pumpkin: Store in an airtight container in the fridge for up to 3 days. Reheat in a pan or in the oven for a few minutes.
- Ricotta mixture: Keep in the fridge for 2–3 days. Give it a quick stir before using.
- Cranberry sauce: Lasts up to 1 week in the fridge or can be frozen for up to 3 months.
- Grilled bread: Best fresh, but you can re-toast it in a hot pan or oven for 2 minutes.
- Assembled bruschetta: Not ideal for storing, as the bread becomes soggy. Enjoy immediately for the best texture and flavor.
Did you try this recipe?
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Recipe
Prevent your screen from going dark
This roasted pumpkin bruschetta is a fall twist on the classic Italian bruschetta – A warm appetizer, perfect for your holiday table.
Serving: 6
Calories: 119kcal
Ingredients
- 6 slices ciabatta or sordough bread
- 300 g pumpkin, peeled and cubed
- 1 tablespoon extra-virgin olive oil
- 1 medium shallot, thinly sliced
- 1 teaspoon chili flakes, optional
- 1 sprig of thyme, teared
- 250 g ricotta cheese
- 1 tablespoon sage leaves, finely chopped
- rocket leaves, handful
- 4 tablespoon homemade cranberry sauce
- Sea salt flakes and freshly cracked black pepper
Instructions
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Preheat oven to 220°C/420℉ and line the oven tray with baking paper.
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In a large bowl mix together pumpkin cubes, olive oil, minced shallot, chilli flakes, and thyme leaves. Season to taste and transfer onto the prepared oven tray.
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Roast for 20 minutes or until the pumpkin is cooked through.
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Meanwhile, in a small bowl, mix together the ricotta with freshly chopped sage leaves. Season to taste and refrigerate until ready to use.
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Grill the bread slices until golden and crunchy, about 2 minutes on each side.
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Once the pumpkin is ready, assemble the bruschetta.
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Spread a spoonful of prepared ricotta over each slice, sprinkle few rocket leaves over, then add a spoonful of roasted pumpkin on top.
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Drizzle some cranberry sauce over the top of each bruschetta, season with freshly cracked black pepper & sea salt flakes, and serve immediately.
Nutrition
Calories: 119kcal | Carbohydrates: 8g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 21mg | Sodium: 42mg | Potassium: 240mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4543IU | Vitamin C: 5mg | Calcium: 106mg | Iron: 1mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
