ROASTED PUMPKIN AND GOAT CHEESE CROSTINI

Roasted Pumpkin and Goat Cheese Crostini image

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.

Provided by Kim's Cooking Now

Categories Appetizers and Snacks Canapes and Crostini Recipes

Time 40m

Yield 8

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 289.1 calories, Carbohydrate 36.5 g, Cholesterol 18.8 mg, Fat 11.6 g, Fiber 1.7 g, Protein 10.2 g, SaturatedFat 5.5 g, Sodium 484.3 mg, Sugar 2.6 g