pumpkin bruschetta

Give me all the pumpkin, pumpkin everything!

Honestly my favorite pumpkin recipe is right here. It’s my moms recipe and I have been making it for the last 20 years. So, so good.

But I thought I’d try something new this year and share a fun appetizer recipe with you. Pumpkin bruschetta is colorful, tasty, and easy to make.

So grab a cup of coffee or a pumpkin spice latte, and settle in for some deliciousness. I am linking up to some more delicious pumpkin recipes at the end of this post, so be sure to read all the way till the end.

Let’s get started with the bruschetta.

You will need the following ingredients:

cubed pumpkin

arugula

honey

a baguette

olive oil

pumpkin seeds

pepper and

ricotta cheese.

Start by slicing your baguette and drizzling each side with olive oil. Toast until crisp, watching carefully in the oven on broil. Let cool.

Cook your pumpkin cubes according to the package directions. I like to finish them off by placing them under the broiler for a quick minute until they start to turn brown. Let cool.

Add a dollop of ricotta cheese to each piece of toast, followed by arugula. Top with a couple pieces of pumpkin and coarse black pepper. Drizzle with honey and sprinkle on roasted pumpkin seeds. You can roast your own, or buy them pre-packaged.