Brown Butter Pumpkin and Crispy Sage Crostini

A creamy, savory pumpkin puree is brightened with the nutty depth of brown butter and a hint of warm autumn spices. Topped with delicate, crispy fried sage leaves, this crostini captures the essence of the season in a single, elegant bite. The combination of textures and flavors makes it a perfect appetizer for any fall gathering.

Vegetarian

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

Method

Preheat 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.
While 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.
In 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.
In 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.
Spread a generous spoonful of the pumpkin mixture onto each toasted crostini.
Crumble goat cheese over the pumpkin mixture and top each crostini with a crispy sage leaf. Serve immediately.

Chef's Tip & Pairing

The nutty flavor of the brown butter is key; watch it closely as it cooks to avoid burning. Pair this rich, savory crostini with a crisp, slightly oaked Chardonnay or a dry Prosecco to cut through the richness of the pumpkin and butter.

From the Tini Crostini Collection