Appetizers
Pumpkin Goat Cheese Crostini
Description
This is the time of year when I renew my promise to myself not to go wild with holiday appetizers and ruin my appetite before the big meal. Then recipes like this Pumpkin Goat Cheese Crostini happen, and I realize that what I’m actually going to do is choose an outfit with an elastic waist and eat more of everything.
Ingredients
- For the crostini:
- 2 tablespoons extra-virgin olive oil
- 1 small (10-ounce) sourdough baguette cut into 1/2-inch-thick slices
- 4 ounces goat cheese softened to room temperature
- 4 ounces reduced-fat cream cheese softened to room temperature
- ¼ cup plus 2 tablespoons pumpkin puree
- 1 tablespoon pure maple syrup
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cinnamon
- For topping:
- 3 tablespoons dried cranberries
- 2 tablespoons pumpkin seeds toasted and unsalted
- 1 tablespoon chopped fresh sage
Directions
- Place a rack in the center of your oven and preheat the oven to 400 degrees F. For easy cleanup, line a large, rimmed baking sheet with parchment paper or a silicone baking mat.
- Lightly brush the olive oil over both sides of each baguette slice. Arrange the slices in a single layer on the baking sheet. Bake for 5 minutes, then flip and continue baking on the other side until lightly golden and lightly crisp, about 5 additional minutes. Set aside to cool.
- While the toasts bake, in a mixing bowl, beat together the goat cheese, cream cheese, pumpkin, maple syrup, salt, pepper, and cinnamon until smooth and creamy. Taste and adjust seasoning as desired.
- To serve: Spread the crostini generously with the pumpkin mixture and top with any mix of cranberries, pumpkin seeds, and sage.
