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

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.