Roasted Pumpkin and Goat Cheese Crostini

If you're looking for a delicious appetizer that is sure to impress your guests, look no further! This crostini is packed with flavor. Takes a bit of prep, but it's so worth it! Top with additional pinches of goat cheese, if you like.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 289 Calories

Ingredients

• 2 tablespoons butter
• salt and ground black pepper to taste
• 1 French baguette
• 1 clove garlic
• 1 tablespoon balsamic glaze
• 2 tablespoons extra-virgin olive oil, divided
• 2 teaspoons chopped fresh sage
• 2 cups diced raw pumpkin
• 1 leek, white and light green parts only, thinly sliced
• 1 (4 ounce) log goat cheese, at room temperature

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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

Step 5

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.

Step 6

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

Step 7

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

Step 8

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.