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.

Cheese & Dairy

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

Method

Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and toast for 8 minutes
minutes until golden and crisp. Set aside.
In a small bowl, combine the softened goat cheese, pumpkin puree, pumpkin pie spice, and salt. Mix until the spread is smooth and creamy.
In 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.
Spread a generous layer of the spiced pumpkin
goat cheese mixture onto each toasted crostini. Drizzle lightly with the reserved brown butter and a tiny touch of maple syrup.
Garnish 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.

From the Tini Crostini Collection