Pumpkin Goat Cheese Crostini
Prep time: 
Cook time: 
Total time: 
Serves: 24
  • 1 baguette, sliced into 24 1 inch pieces
  • 2 tablespoons olive oil
  • ½ cup pumpkin puree
  • 6 ounces (3/4 cup) goat cheese or cream cheese
  • ½ teaspoon garlic powder
  • ¼ teaspoon fresh ground nutmeg
  • ¼ teaspoon kosher salt
  • ½ teaspoon fresh ground black pepper
  • 3 tablespoons butter, unsalted
  • 10 sage leaves, chiffonade (roll the leaves and slice into long thin pieces)
  • 3 tablespoons pepitas (pumpkin seeds)
  1. Line baking sheet with parchment and arrange the bread.
  2. Drizzle with olive oil and place under broiler for 2-3 minutes until golden brown. Set aside
  3. In a medium bowl, using a mixture, mix together pumpkin, goat cheese, garlic powder, nutmeg, salt and pepper until smooth. Place the mixture in a piping bag, if desired.
  4. Heat butter in a skillet on medium heat until slightly browned. Add the sage and fry until crisp. Remove from the sage from skillet and place on a paper towel.
  5. Toast the pepitas in the butter and remove from heat.
  6. Assemble crostini by piping (or spreading with a knife) pumpkin mixture onto the toasted bread.
  7. Top each crostini with a strand or two of sage and a sprinkle of pepitas
  8. Enjoy :)
Recipe by Amanda's Plate at http://www.amandasplate.com/pumpkin-goat-cheese-crostini/