Kabocha Pumpkin Crostini

This recipe came from the What's Cooking section of the October 2012 Family Circle magazine, which my 25-year-old son, who lives in Dublin, Ireland, gets at our house for some reason none of know. He doesn't want me to forward them, so I read them.

I did fiddle with the recipe a little. I replaced the ricotta mixture with some crazy feta dip (sorry but that's its name) my daughter made while she was visiting and pan sauted the pumpkin. The sage leaves are delicious, but tricky to make. The recipe calls for frying them eight at a time in 1/2 cup of olive oil, but they only cook for 20 seconds so I could only handle one maybe two tops at one time. I also only put two tablespoons of oil in the pan and didn't use all of that. At 20 seconds each you can still make 24 in less than 10 minutes doing them one at a time. All of the steps can be made ahead of time and assembled at the last minute. I used Rolands pomegranite balsamic glaze. These were a great snack for me. I told the Hub he wouldn't like them, mostly because I didn't want to share.