1 Baguette, sliced 1/4″ thick
1/2 cup canned pumpkin
1/2 cup ricotta
Salt, to taste
Pepper, to taste
1 TBSP fresh thyme, plus more for garnish
Olive oil
Honey, for garnish
Preheat oven to 375 degrees F.
Line a sheet pan with parchment paper. Place baguette slices on pan and brush each side with a small amount of olive oil. Bake for 10 minutes, or until golden brown.
In a small bowl mix together pumpkin, ricotta, thyme, salt, and pepper. When crostini is cooled spread about 1 TBSP of the pumpkin mixture on each. Garnish with a tiny bit of thyme and salt. Drizzle with honey to finish.
