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Cheese & DairyIntermediate25 min
Brown Butter Sage and Spiced Pumpkin Crostini
This crostini captures the essence of autumn with a creamy, spiced pumpkin puree base. The nutty aroma of brown butter-infused sage leaves provides a savory counterpoint, all balanced on a perfectly crisp slice of baguette. It is the ideal sophisticated appetizer to kick off any holiday gathering.
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Ingredients
- •baguette, sliced into 1/2-inch thick rounds
- •tablespoons olive oil
- •oz goat cheese, softened
- •1/4-fresh sage leaves
- •1/2 teaspoon pumpkin pie spice
- •1/4 teaspoon salt
- •tablespoons unsalted butter
- •fresh sage leaves
- •tablespoons toasted pecans, chopped
- •tablespoon maple syrup
Prep Steps
- 1Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and toast for 8 minutes
- 2minutes until golden and crisp. Set aside.
- 3In a small bowl, combine the softened goat cheese, pumpkin puree, pumpkin pie spice, and salt. Mix until the spread is smooth and creamy.
- 4In a small saucepan, melt the unsalted butter over medium heat until it foams, then develops a nutty, brown color and aroma (brown butter). Add the fresh sage leaves and fry for about 30 seconds until crisp; remove the sage leaves and set aside, reserving the brown butter.
- 5Spread a generous layer of the spiced pumpkin
- 6goat cheese mixture onto each toasted crostini. Drizzle lightly with the reserved brown butter and a tiny touch of maple syrup.
- 7Garnish each crostini with a crisp brown butter sage leaf and a sprinkle of chopped toasted pecans. Serve immediately.
Chef's Tip & Pairing
For a perfect pairing, serve this autumnal appetizer with a crisp, slightly oaked Chardonnay, as its buttery notes will complement the brown butter and the wine's acidity will cut through the richness of the goat cheese.
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