Today, Lauren B., a manager in our Visual Merchandising Studio, shares a simple pumpkin crostini recipe that makes a perfect fall appetizer for a party. (You might even want to host a little get together just to try it out.)
The humble pumpkin can be used for so much more than just jack-o-lanterns and Thanksgiving pies. It’s a beautiful, easy-to-cultivate, and versatile member of the squash family that can steal the show in savory dishes, like the crostini featured here, and also in sweet treats, like cakes, tarts, and scones. Personally, I love to push the limits of this yummy, bold orange fruit.
I know most of us usually start with something called pumpkin puree, which can come in a can or carton, but I’ve always felt bad for the regular ol’ pumpkin. Somehow it’s been cast out of the culinary spotlight. So I dug into the subject and did a little experimenting with those small sugar pumpkins you can find at the grocery store. Guess what! They are just as delicious as any other squash. Don’t ignore them, especially in November.
Time to get cooking. Here’s my recipe for a beautiful, festive pumpkin crostini appetizer that will put you right in the fall spirit.
Roasted Pumpkin Crostini
- 1 medium sugar pumpkin (about 4 pounds), peeled, seeded, and cut into ½-inch wedges
- 4 shallots, peeled and quartered lengthwise
- 3 Tbsp. olive oil
- ¼ cup fresh sage leaves
- 1 Tbsp. balsamic vinegar
- 4 garlic cloves chopped
- Salt and ground pepper
- 1 baguette sliced ⅓-inch thick
- Salt and ground pepper
- Extra olive oil for brushing the baguettes
- 6 oz. chèvre “goat” cheese (softened)
1) Roast the pumpkin
Preheat oven to 450 degrees. Split the pumpkin, shallots, balsamic vinegar, garlic, oil, and sage between two large, rimmed baking sheets. Season with salt and pepper, and toss. Roast until pumpkin is tender (not mushy) 20 to 35 minutes, tossing once and rotating sheets halfway through.
2) Make or buy the Crostini (no harm in taking a little help from the store once in a while)
Preheat oven on broil. Slice baguette, brush with olive oil, and sprinkle with salt and pepper. Place on a baking sheet and broil until golden brown (watch them…these little guys brown FAST!).
3) Assemble the Pumpkin Crostini
Spread the crostini with the softened goat cheese. Top with the roasted pumpkin and serve.
It’s beautiful and delicious! My friends rave over this fall appetizer…so I hope you try it…and if you do, share your pics on Instagram with #celebratetheeverydays
For even more seasonal crostini recipes check out Lauren’s website Lauren-Lane.com.
Illustrator: Tuesday Spray