Inspired by a dip we had at Yolan at The Joseph, we recreated this fall dip perfect for charcuterie boards or a party appetizer. It’s much better with roasted pumpkin or butternut squash, than canned. Use the leftover pumpkin you roasted for Easy Thai Pumpkin Bisque.
1. Place ricotta in a food processor. Process 1 minute. Add pumpkin, mascarpone, cinnamon, lemon juice, honey and salt and pepper. Process another 2 minutes until creamy. Place in a serving bowl.
2. Brush both sides of bread with olive oil. Grill in a skillet or grill pan until browned and crispy. Serve with dip.
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