This recipe for Whipped Ricotta Pumpkin Spice Spread with Honeyed Almond Crunch over toast came to me at breakfast time (of course!) when I was looking for something that fit with a Fall theme and of course it had to include pumpkin.
This recipe takes no more than ten minutes to prep and five minutes to bake so it can be on your table before anyone even wanders down the stairs when they smell the coffee.
Which reminds me. I think I have a serious coffee addiction because it takes less than a half hour for me to be craving that warm, steamy cup of fragrant coffee that perfumes the air with the most unique smell. Nothing else tastes or smells like coffee and when you have to have it, only coffee will do. Not tea. Not hot chocolate. Those are things for other times of the day after I have had my coffee. Do you love coffee in the morning more than any other beverage? Just wondering if I am just out there on this or whether others share my devotion.
So back to the toast. Why was I making this interesting topping? I had the pleasure recently of joining a lot of incredible food bloggers at Brooke Lark and Lindsay Cotter’s Foodie Bootcamp in Salt Lake City. It was an amazing opportunity for me to breathe the same air as these talented people who were generous with their time and support.
Many, many sponsors generously shared their products with us, including Nature Nates Natural Honey. This honey had personality. Real impact. It’s not your average ho-hum honey. No way. This had punch. And when I mixed it with almonds and gave them a quick zap in the microwave, they got all warm and a bit crunchier.
Enough talk about all of this. Because a picture is worth a thousand words, I am showing you all my photos of these Pumpkin Ricotta Toasts which I took under the watchful eye of my photography mentors at Bootcamp. I am proud to show them off because just being around all of this talent took my photos to an entirely new level. I hope you will agree. And, as always, thanks for reading my blog, pinning my photos and being there for me. Are you getting ready for all the holiday recipes? I cannot wait to share some personal recipes that are a little bit different from what you might expect!
Whipped Ricotta Pumpkin Spice Spread with Honeyed Almond Crunch
This delicious breakfast recipe makes the most of pumpkin and pumpkin pie spices. Perfect breakfast for Fall and the Holidays and so simple to make.
Ingredients
For the Honeyed Almond Crunch:
- ½ cup sliced almonds
- 1/3 cup honey
- pinch of salt
For the Ricotta Pumpkin Spice Spread:
- ¾ cup ricotta cheese
- 2/3 cup pumpkin puree not pumpkin pie filling
- ¼ cup coconut sugar
- ¾ teaspoon pumpkin pie spice
- grated rind of one orange
- 4 slices sourdough toast
Garnish:
- Pomegranate seeds optional
Instructions
Make the Honeyed Almond Crunch:
-
In a medium bowl combine the almonds, honey and salt and heat in the microwave for 60 seconds. Stir and set aside.
For the Whipped Ricotta Pumpkin Spice Spread:
-
In a Vitamix, blender or in a bowl with a hand mixer, whip the ricotta, pumpkin puree, coconut sugar, pumpkin pie spice and the orange rind until it is smooth and everything is well-combined.
-
Preheat the oven to 400 degrees.
-
Place the toast slices on a parchment lined baking sheet .
-
Assemble the toasts by spreading the pumpkin ricotta mixture evenly over each slice of toast and spooning the honeyed almonds evenly over the top. Bake the toasts for 5-6 minutes until they are just starting to puff up.
-
Remove the toasts from the oven and sprinkle them with the pomegranate seeds, if desired.