Ricotta, Pumpkin & Arugula Canapés

Photography: Tango | Food Styling: Michelle Diamond | Prop Styling: Caroline Simon

  • Prep time 15 minutes
  • Total time 20 minutes
  • Portion size 12 servings



Preheat broiler. In blender, combine pumpkin purée, ricotta and half of the maple syrup until creamy; season with pepper. In separate bowl, whisk together oil, vinegar, mustard and remaining maple syrup; add arugula and pumpkin seeds, tossing gently until coated.

Spread pumpkin mixture evenly over baguette slices; broil until ricotta is slightly warmed, 2 to 3 minutes. Top with arugula and pumpkin seed mixture. Sprinkle with fleur de sel. Serve immediately.


Good to Know

Canned unsweetened pumpkin purée can be found in health food stores—don’t confuse it with pumpkin pie filling, which is sweet and spiced. If you prefer, replace the pumpkin purée with homemade butternut squash purée.

Nutritional facts PER SERVING: about

  • Calories 75
  • Total fat 5 g
  • Saturated fat 2 g
  • Cholesterol 5 mg
  • Sodium 100 mg
  • Total carbohydrate 5 g
  • Fibre 1 g
  • Sugars 1 g
  • Protein 3 g
  • Iron 1 mg
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Appetizers & Snacks

Ricotta, Pumpkin & Arugula Canapés