Roasted Pumpkin and Goat Cheese Crostini
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
- 1 leek, white and light green parts only, thinly sliced
- 1 French baguette
- 1 clove garlic
- 1 (4 ounce) log goat cheese, at room temperature
- 1 tablespoon balsamic glaze
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Instructions
- Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
- 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.
Source
Original recipe: View Original