Brown Butter Pumpkin and Crispy Sage Crostini

Ingredients

• •1 baguette, thinly sliced
• •4 tablespoons unsalted butter
• •1 cup pumpkin puree
• •1/4 cup fresh sage leaves
• •2 tablespoons extra virgin olive oil
• •1/4 teaspoon sea salt
• •Pinch of black pepper
• •1 tablespoon maple syrup
• •2 ounces goat cheese, crumbled

Prep Steps

1. 1Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet. Brush lightly with 1 tablespoon of olive oil and toast for 8-10 minutes minutes, or until golden and crisp.
2. 2While crostini toast, melt unsalted butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until the butter turns a rich golden brown and smells nutty. Remove from heat immediately.
3. 3In a separate small skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add fresh sage leaves and fry for 1-2 minutes minutes until crispy. Remove with a slotted spoon and drain on a paper towel-lined plate.
4. 4In a bowl, combine the pumpkin puree with half of the brown butter, sea salt, black pepper, and maple syrup (if using). Stir until well combined.
5. 5Spread a generous spoonful of the pumpkin mixture onto each toasted crostini.
6. 6Crumble goat cheese over the pumpkin mixture and top each crostini with a crispy sage leaf. Serve immediately.