Naturally Ella · by Erin Alderson
Pumpkin Ricotta Crostini with Arugula
NUTRITION · PER SERVING30M COOK
CAL 76%·PRO 90%
CARBS 173G45% OF CAL
12G FIBER134G OTHER28G TOTAL SUGAR
FAT 78G46% OF CAL
20G SAT58G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Toasted bread topped with whipped pumpkin and ricotta, then finished with a fresh arugula and pumpkin seed salad. A savory-sweet fall appetizer.
starteramerican🍪 sheet pan🌀 blender🔥 ovengluten freevegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1 small baguette (cut into 12, 1/2” rounds)
- 1 tablespoon olive oil
- 1 garlic clove (end sliced off)
- 3/4 cup pumpkin puree
- 3/4 cup whole milk ricotta
- 1 tablespoon maple syrup
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 cups baby arugula
- 1/4 cup toasted pepitas
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons maple syrup
- 1 teaspoon stone ground mustard
- Pinch of salt
- Pinch of black pepper
- Red Chili Flakes (for serving)
At a glance
PER SERVING · TIME 30M
CAL 76%·PRO 90%
CARBS 173G45% OF CAL
12G FIBER134G OTHER28G TOTAL SUGAR
FAT 78G46% OF CAL
20G SAT58G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 2115mg
- Total sugar
- 28g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 916mg
- Calcium
- 807mg
- Iron
- 14mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2115MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.