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.

Gallery

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

    Advertisement
  • 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.

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

  • 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.

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

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

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

  • 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.

Cook's Note:

Heating up the balsamic glaze slightly and using a fork makes it easier to drizzle just a little bit on top.

Nutrition Facts

289 calories; protein 10.2g 21% DV; carbohydrates 36.5g 12% DV; fat 11.6g 18% DV; cholesterol 18.8mg 6% DV; sodium 484.3mg 19% DV. Full Nutrition
Advertisement
Advertisement