Name: Roasted Pumpkin and Goat Cheese Crostini
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Diced raw pumpkin - 2 cups; Extra-virgin olive oil, divided - 2 tablespoons; Chopped fresh sage - 2 teaspoons; Salt and ground black pepper to taste - 2 teaspoons; Butter - 2 tablespoons; Leek, white and light green parts only, thinly sliced - 1; French baguette - 1; Garlic - 1 clove; Goat cheese, at room temperature - 1 (4 ounce) log; Balsamic glaze - 1 tablespoon

Roasted Pumpkin and Goat Cheese Crostini

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Pumpkin and Goat Cheese Crostini

1. Diced raw pumpkin - 2 cups

2. Extra-virgin olive oil, divided - 2 tablespoons

3. Chopped fresh sage - 2 teaspoons

4. Salt and ground black pepper to taste - 2 teaspoons

5. Butter - 2 tablespoons

6. Leek, white and light green parts only, thinly sliced - 1

7. French baguette - 1

8. Garlic - 1 clove

9. Goat cheese, at room temperature - 1 (4 ounce) log

10. Balsamic glaze - 1 tablespoon

How to cook deliciously - Roasted Pumpkin and Goat Cheese Crostini

1. Stage

Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.

2. Stage

Pile the diced pumpkin on the prepared baking sheet. Drizzle with 1 tablespoon oil and toss with your hands to lightly coat. Spread evenly and sprinkle with sage, salt, and pepper.

3. Stage

Bake in the preheated oven until tender, about 20 minutes.

4. Stage

Meanwhile, melt butter in a medium frying pan over medium heat. Add leek and cook until softened and beginning to caramelize, 5 to 7 minutes. Remove roasted pumpkin from the oven, add to the pan, and stir to combine.

5. Stage

Preheat an outdoor grill for high heat and lightly oil the grate.

6. Stage

Slice the baguette at an angle into 1/2-inch slices. Brush 1 side of each slice with remaining oil.

7. Stage

Cook on the preheated grill until lightly browned, about 1 1/2 minutes per side.

8. Stage

Remove from the grill and rub the garlic clove over the oiled side of each baguette slice 3 to 4 times. Spread goat cheese over each slice and top with a spoonful of the pumpkin-leek mixture. Drizzle lightly with balsamic glaze and serve immediately.