Just in time for Thanksgiving, I have an exciting new recipe to share with you all! I just LOVE pumpkin flavored things and I love the idea of pairing it with something tangy like goat cheese for a delicious crostini.
Adding the candied walnut and cranberries on top adds back in a nice sweetness. The whole crostini together is such a nice mix of crunchy, sweet, tangy, salty and savory all in one bite!
You’ll see in the recipe that the candied walnut and cranberry topping is actually optional.. it adds a nice sweet crunchy texture but I also thoroughly enjoyed these crostinis with just the pumpkin goat cheese spread so it’s really up to you!
You can also serve them on a tray and people can make their own and decide whether they want to add the topping or not or even just how much of it they want.
- 1 baguette cut into 1/2 inch slices
- 2 tablespoons extra virgin olive oil
- Kosher salt
- Freshly cracked black pepper
- 8 oz goat cheese room temperature
- 1/2 cup + 2 tablespoons pumpkin purée
- 4 teaspoons maple syrup
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cinnamon
- 1/2 cup walnuts chopped
- 1/4 cup dries cranberries chopped
- 3 tablespoons maple syrup
- 1 teaspoon fresh sage diced finely
- 1 pinch kosher salt
Preheat oven to 350 degrees. Line a baking sheet with aluminum foil and place sliced baguette pieces on the tray. Drizzle with olive oil and season liberally with salt and pepper. Bake for 10 minutes, remove, and set aside.
Make sure your goat cheese has softened to room temperature. Combine the goat cheese, pumpkin puree, maple syrup, nutmeg and cinnamon in a bowl and mix until well combined.
In a small nonstick pan, add the chopped walnuts, chopped cranberries, maple syrup, sage and kosher salt on medium heat. Stir continuously until the maple syrup goes from its natural state, to liquid and then starts to thicken. Remove from the hot pan immediately and transfer to a plate or something room temperature.
Take about 1 tablespoon of the pumpkin goat cheese spread and spread it on each crostini, and then add your optional candied walnut and cranberry topping. I like to only add it to half the crostini so it doesn't overpower the entire bite!