Pumpkin & Goat Cheese Crostini


Serving size:  2-3 | Prep time: 10 minutes | Cook time: 35 minutes 


  • ½ sourdough baguette 
  • 1/3 cup olive oil
  • 2 tbsp goat cheese 
  • 4 tbsp honey
  • 1 pie pumpkin 
  • 2 tsp sage
  • Salt to taste


  1. Preheat the oven to 400 degrees.  
  2. Cut pie pumpkin in half. Scoop out seeds and innards. 
  3. Brush olive oil over halved pumpkin pieces and place in oven. Bake for 25 minutes or until soft. 
  4. Cut ½ inch slices of sourdough baguette. Brush with olive oil on both sides and place on hot griddle until golden brown; 1-3 minutes per side. Set aside. 
  5. Remove pumpkin from oven, inserting a knife into the middle and sides to check doneness; if the knife goes through without resistance, it is done. 
  6. Scoop out inside of pumpkins into a bowl, add honey, a pinch of salt, and mash well. 
  7. Smear goat cheese on warm crostini's, then add pumpkin mixture.
  8. Finely chop fresh sage leaves and garnish on top. Enjoy this delicious appetizer! 
Pumpkin & Goat Cheese Crostini

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