Pumpkin ricotta caprese appetizers two ways
This pumpkin ricotta version of caprese with sausage is a truly versatile appetizer. If you aren’t a fan of pumpkin, you can omit that ingredient, but this is a savory pumpkin dish that isn’t too “pumpkin-y.”
The pumpkin and ricotta combine perfectly with the ample garlic and lemon juice cut the sweetness the pumpkin lends to the ricotta mixture. The sausage adds a ton of flavor and the cherry tomato on top is…well, the cherry on top. The basil gives it all a garden taste and pulls everything together.
Here’s how to make this pumpkin ricotta caprese appetizer with phyllo dough:
Mix together the ricotta cheese, pumpkin, goat cheese, lemon juice, garlic, salt, pepper and oil. Lie the first sheet of phyllo dough onto a greased sheet of parchment on a baking sheet. Brush it with butter, and then spread a thin layer of the cheese mixture on top. Repeat until the final layer is on top, and brush it with butter. Drop the sliced sausages on top in a regular pattern, and cover with the parmesan cheese. Bake at 400 for 12 minutes. Let it cool for about 10 minutes, then drizzle with the hot honey. Garnish with the cherry tomato and basil.
Here’s how to make it on pizza crust rounds. You can also make this on sweet potato toasts, keto cauliflower crusts, or any type of cracker. Just make the filling as above, but instead of the phyllo dough, just add the sausage piece on top and top with the cherry tomato and basil. These look extra fancy when served on a raised cake plate. Easy!
Pumpkin, ricotta and sausage appetizers
Ingredients
- 5 sheets phyllo dough OR one baked pizza crust
- 1 cup ricotta cheese
- 1/2 cup goat cheese crumbles
- 1/2 cup parmesan cheese
- 1/2 cup pumpkin puree
- 1 cup basil leaves, chopped
- 5 cloves garlic, finely diced
- 2 tbsp lemon juice
- 2 tbsp olive oil
- salt and pepper, to taste
- 1 link mild Italian sausage, fully cooked and sliced into thin coins
- 1 cup cherry tomatoes, sliced in half
Instructions
- Combine the ricotta, lemon, oil, goat cheese, pumpkin, basil, salt and pepper in a bowl and stir until thoroughly combined.
- Spread the first sheet of phyllo dough on a baking sheet (lined with parchment and greased lightly). Brush it with some of the butter, and spread a thin layer of the pumpkin mixture on it. Repeat until the fifth layer of dough is on the top. Brush butter on top, then place a sliced piece of the sausage at regular intervals. Top with the parmesan. Bake for 12 minutes at 400.
- Garnish each piece with halved cherry tomatoes and an extra piece of basil, and let cool about ten minutes.
- Slice into equal portions, about 2 inches each.
- Alternately, cut your pizza crust or sweet potatoes into 2 inch rounds. Place a dollop of the filling on top, then add your sausage. Bake, then add the half cherry tomato and basil on top.
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About The Author
Sarah
I am a mom of two and wife to a martial arts school owner, full-time social media professional and avid cook and gardener. I love creating recipes and involving my kids in the process. The food we cook is usually dairy-free and gluten-free, and sometimes paleo, but we make exceptions (ahem, sourdough bread). The “hippie” part of this blog comes into play in the ingredients we use—I’m pretty vigilant about the health of my family and you could even call me “crunchy.” The “modern” part is that I am busy! You won’t catch me making my own nut milk or churning butter (not that there’s anything wrong with that). I’m more than happy to take the shortcuts provided by our lovely grocery stores and online shopping —especially in the midst of this global pandemic.