Pumpkin Butter Ricotta Toast

Pumpkin Butter Ricotta Toast means Fall is here. What better way to embrace the changing of the season than with a delicious toast to add to your weekend rotation. This Pumpkin Butter Ricotta Toast features a delicious homemade pumpkin butter recipe or store-bought (if you just went wild at Trader Joe’s over the weekend).

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Pumpkin Butter Ricotta Toast

Serves 2 - 2 slices of toast each

Prep Time 1 hour 10 minutes

Cook Time 5 minutes

Ingredients:
1 loaf of rustic bread
1/2 cup ricotta, divided in 4
4 tablespoons pumpkin butter* (homemade or store-bought), divided in 4
Optional Toppings: browned sage butter leaves, fried egg, crispy prosciutto

Pumpkin Butter Ingredients:
Makes 2.5 cups
30oz canned organic pumpkin purée
1/2 cup dark brown sugar
1/2 cup water
2 tablespoons fresh lemon juice
1/4 cup maple syrup (medium or dark amber)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt

Instructions:

1.  Slice 4 1/4” slices of bread from the loaf. Toast in a toaster, or on the stove until golden brown. If you toast on the stove add 1 tablespoon of olive oil to a skillet over medium heat and toast until golden brown, approximately 2-3 minutes per side.

2. Top each slice of bread with 1/8 cup of ricotta and 1 tablespoon of pumpkin butter.

3. Optional: Top toast with crispy sage leaves, fried egg, or crispy prosciutto.

Pumpkin Butter Instructions:

1.  Combine all pumpkin butter ingredients in a heavy-bottomed saucepan.

2. Bring to a boil, then reduce the heat to low heat and cover. Simmer for 1 hour, stirring often, until the pumpkin has become caramelized and dark brown.

3. Transfer pumpkin butter to an airtight container and store it in the fridge for at least two weeks.

Pro tip:

*Pumpkin butter can be store bought or homemade, which ever you prefer.

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