This savory and balanced autumn bite elevates any party or meal! Guests will keep coming back for this fun way to use your pumpkins!
Ingredients
1 pie pumpkin
1 baguette
olive oil (enough to brush on sliced bread)
onion powder
salt and pepper to taste
8 oz goat cheese
1 Tbs of Honey
1 Tbs maple syrup
2 Tbs brown sugar
1 tsp of cumin
1 tsp of paprika
Balsamic Vinaigrette
Parsley for Garnish
Instructions
Preheat oven to 425 F. Slice baguette into 1/2 inch pieces. Brush olive oil on both sides of sliced pieces. On a large baking sheet, line oiled pieces into a single layer. Season with onion powder, salt and pepper. Bake for 10 minutes - slices should be golden brown.
While toasting the crostini, chop off the top of pumpkin, peal pumpkin skin, and remove pumpkin seeds from the core. Slice pumpkin into 1/4-1/2 inch slices. In a large skillet, heat 1 TBS of olive oil. Add sliced pumpkin and cook on each side for 2-3 minutes.
Once the pumpkin has started to soften, add 1 Tbsp of maple syrup to the pan. Sprinkle the brown sugar and spices onto the pumpkin and let the pieces simmer for 4-5 minutes on each side. The pieces should be coated in the syrup/sugar mixture and browned.
After the pumpkin and crostini have cooked, whip goat cheese with 1 Tbsp of honey. Begin to assemble the crostini bites. Spread 1 tsp on each of the crostini. Add a slice of pumpkin, add fresh parsley and dress with a drizzle of balsamic vinaigrette. Enjoy!
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