I'm thrilled that my friends at Taste of Inspirations shared their oven-baked Italian Sfogliette Style Olive Crackers with me. Sfogliette style means that these bite-sized crackers are made up of many layers of crispy goodness. I particularly love how there are no preservatives or artificial flavors, so I can be sure that I'm eating a healthy snack. While they're delicious on their own, I wanted to create something unique that would go great with them. I knew I wanted it to be Italian and great for the fall season. With this in mind, I created Pumpkin-Sage Ricotta Spread. I combined good quality whole milk ricotta with pureed pumpkin, parmesan cheese, and chopped fresh sage. I then baked it in the oven, drizzled a little extra virgin olive oil on top, and a star was born. The spread is incredibly delicious and perfect with the olive crackers. I know you'll love how delicious and easy this is to prepare.
Ingredients for Pumpkin-Sage Ricotta Spread:
2 cups of good quality whole milk ricotta
3/4 cup canned pumpkin
4 tablespoons parmesan cheese
4 sage leaves finely chopped, plus a few for garnish
2 pinches of freshly grated nutmeg
1 pinch of black pepper
extra virgin olive oil
Serve with crackers such as Taste of Inspirations Olive Snack Crackers and assorted olives
Time-Saving Tip: Prepare the spread a few hours in advance and refrigerate; bake before serving.
Let's see what we need.
We're ready to cook.
Whisk the ricotta in a medium-sized bowl, add the pumpkin and whisk some more. Once combined, add the sage, cheese, nutmeg, and black pepper. When well-mixed transfer some or all of it to a baking dish. Bake in a preheated 375-degree oven for 15-20 minutes until just hot. If you prepared the spread earlier in the day and it's cold, it will take longer to bake. Remove from the oven and drizzle with the extra virgin olive oil.
It's ready! Pumpkin-Sage Ricotta Spread is incredible, and the olive crackers are a great contrast to the spread. Once you try it, I'm sure you'll be making it all season long.
Enjoy!
Pumpkin-Sage Ricotta Spread:
Appetizer
2 cups of good quality whole milk ricotta
3/4 cup canned pumpkin
4 tablespoons parmesan cheese
4 sage leaves finely chopped, plus a few for garnish
2 pinches of freshly grated nutmeg
1 pinch of black pepper
extra virgin olive oil
Serve with crackers such as Taste of Inspirations Olive Snack Crackers and assorted olives
Whisk the ricotta in a medium-sized bowl, add the pumpkin and whisk some more. Once combined, add the sage, cheese, nutmeg, and black pepper. When well-mixture transfer some or all of it to a baking dish. Bake in a preheated 375-degree oven for 15-20 minutes until just hot. If you prepared the spread earlier in the day and it's cold, it will take longer to bake. Remove from the oven and drizzle with the extra virgin olive oil.
Time-Saving Tip: Prepare the spread a few hours in advance and refrigerate; bake before serving.
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