Pumpkin Goat Cheese Crostini
A creamy pumpkin, goat cheese, and cream cheese spread atop crisp baguette slices, finished with cranberries, pumpkin seeds, and sage. Quick, protein-rich, and lightly sweetened, these crostini are perfect for holiday appetizers, snacks, or make-ahead entertaining.
Equipment
- 1 large rimmed baking sheet
- Parchment paper or silicone baking mat
- 1 small mixing bowl
- 1 whisk or hand mixer
- 1 spatula or butter knife
- 1 oven
Ingredients
For the Crostini:
- 2 tablespoons extra-virgin olive oil
- 1 small 10-ounce sourdough baguette, cut into ½-inch slices
- 4 ounces goat cheese softened
- 4 ounces reduced-fat cream cheese softened
- ¼ cup + 2 tablespoons pumpkin puree
- 1 tablespoon pure maple syrup
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cinnamon
For Topping:
- 3 tablespoons dried cranberries
- 2 tablespoons unsalted pumpkin seeds toasted
- 1 tablespoon fresh sage chopped
Instructions
- Preheat Oven for Perfect Toasts: Begin by placing a rack in the center of your oven and preheating it to 400°F (200°C). This temperature ensures your crostini will toast evenly, achieving a light golden color without burning. For easy cleanup, line a large, rimmed baking sheet with parchment paper or a silicone baking mat. This prevents sticking and makes cleanup effortless.
- Prepare Baguette Slices: Take your sourdough baguette and cut it into ½-inch-thick slices. Keeping the slices uniform ensures they toast evenly. Arrange them on a plate or cutting board while you prepare the olive oil brushing.
- Brush Baguette with Olive Oil: Pour 2 tablespoons of extra-virgin olive oil into a small dish. Using a pastry brush or the back of a spoon, lightly coat both sides of each baguette slice with the olive oil. This step enhances browning and crispness, giving the crostini a rich, golden finish.
- Toast Baguette Slices: Place the brushed slices in a single layer on the prepared baking sheet. Bake in the preheated oven for 5 minutes. After 5 minutes, flip each slice carefully and bake for an additional 5 minutes, until the slices are lightly golden, crisp, and fragrant. Remove from the oven and allow them to cool slightly on the baking sheet.
- Mix the Creamy Pumpkin Spread: In a medium mixing bowl, combine 4 ounces of softened goat cheese and 4 ounces of softened reduced-fat cream cheese. Using a whisk or hand mixer, beat until smooth and creamy. Add ¼ cup plus 2 tablespoons pumpkin puree, 1 tablespoon maple syrup, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper, and ¼ teaspoon cinnamon. Mix thoroughly until uniform, silky, and spreadable. Taste and adjust seasoning if desired.
- Assemble the Crostini Base: Once the baguette slices have cooled slightly, spread a generous layer of the pumpkin and cheese mixture onto each slice using a small spatula or butter knife. Be careful not to overload the slices to maintain stability, but ensure each bite is creamy and flavorful.
- Add the Toppings: Top each crostini with a combination of 3 tablespoons dried cranberries, 2 tablespoons toasted pumpkin seeds, and 1 tablespoon chopped fresh sage. The cranberries add sweet-tart brightness, pumpkin seeds provide crunch, and fresh sage contributes an aromatic, earthy note.
- Chill or Serve Immediately: Crostini can be served immediately at room temperature or lightly chilled for 1–2 hours. If refrigerated, allow them to sit for 10–15 minutes to bring the pumpkin spread closer to room temperature for the best texture and flavor.
- Storage Tips for Extra Crostini: The pumpkin and cheese mixture can be made up to one day in advance and stored in an airtight container in the refrigerator. Toasted baguette slices can also be stored in a sealed container for up to a day, though their texture may stiffen slightly. Assemble crostini no more than 1–2 hours before serving to maintain crispness.
- Serving Suggestion for Elegance: Arrange the crostini on a decorative platter for parties, family gatherings, or holiday entertaining. Pair with sparkling water, crisp white wine, or a light autumn cider. They also work beautifully alongside salads, roasted vegetables, or a charcuterie board for a complete appetizer experience.
Notes
- Make Ahead Prep: The pumpkin and cheese mixture can be whipped up to 24 hours in advance. Store it in an airtight container in the fridge for convenience.
- Baguette Toasting: Baguette slices can also be toasted a day ahead. If you prefer slightly softer slices, consider toasting them a few hours before serving instead.
- Toppings Flexibility: Feel free to swap dried cranberries for pomegranate seeds or raisins, or use chopped nuts like pecans or walnuts for extra crunch.
- Temperature Matters: Serve crostini at room temperature for the best flavor. Chilled crostini can stiffen the pumpkin spread, so allow them to sit for 10–15 minutes before serving.
- Adjust Sweetness: Maple syrup adds gentle sweetness. Taste the pumpkin mixture and add more if you like it sweeter or skip it for a savory-focused crostini.
