Pumpkin Goat Cheese Crostini
Ingredients
The crostini
-
2
tablespoons
extra-virgin olive oil
-
1
small (10-ounce)
sourdough baguette
-
4
ounces
goat cheese
-
4
ounces
reduced-fat cream cheese
-
¼
cup
pumpkin puree
-
2
tablespoons
pumpkin puree
-
1
tablespoon
pure maple syrup
-
¼
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
-
¼
teaspoon
ground cinnamon
The topping
-
3
tablespoons
dried cranberries
-
2
tablespoons
pumpkin seeds
-
1
tablespoon
chopped fresh sage
Instructions
- Preheat the oven to 400°F and prepare a baking sheet.
- Brush olive oil on both sides of each baguette slice and arrange them on the baking sheet.
- Bake the slices for 5 minutes, flip them, and bake for an additional 5 minutes until golden.
- In a mixing bowl, combine goat cheese, cream cheese, pumpkin, maple syrup, salt, pepper, and cinnamon, and mix until smooth.
- Spread the pumpkin mixture on the toasted baguette slices.
- Top with cranberries, pumpkin seeds, and sage before serving.
Nutrition Facts (estimated)
Servings
28 crostini
Calories
89
Total fat
3g
Total carbohydrates
11g
Total protein
3g
Sodium
20mg
Cholesterol
5mg
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