Roasted Pumpkin and Goat Cheese Crostini
Description
If you're looking for a delicious appetizer that is sure to impress your guests, this roasted pumpkin and goat cheese crostini is packed with flavor.
Ingredients
•
2 cups diced raw pumpkin
•
2 tablespoons extra-virgin olive oil, divided
•
2 teaspoons chopped fresh sage
•
salt and ground black pepper to taste
•
2 tablespoons butter
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1 leek, white and light green parts only, thinly sliced
•
1 French baguette
•
1 clove garlic
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1 (4 ounce) log goat cheese, at room temperature
•
1 tablespoon balsamic glaze
Directions
1
Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
2
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
Bake in the preheated oven until tender, about 20 minutes.
4
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
Preheat an outdoor grill for high heat and lightly oil the grate.
6
Slice the baguette at an angle into 1/2-inch slices. Brush 1 side of each slice with remaining oil.
7
Cook on the preheated grill until lightly browned, about 1 1/2 minutes per side.
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.