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VegetarianIntermediate20 min
Ofrenda Pumpkin & Mole Crostini
This crostini is a vibrant tribute to the Day of the Dead, blending the earthy, complex notes of mole with the sweet, creamy texture of spiced pumpkin puree. Topped with salty cotija cheese and a sprinkle of toasted pepitas, it offers a perfect balance of sweet, savory, and crunchy, reminiscent of the traditional holiday flavors.
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Ingredients
- •1 baguette, thinly sliced and toasted
- •8 ounces roasted pumpkin puree
- •4 tablespoons mole poblano paste
- •2 tablespoons olive oil
- •4 ounces crumbled cotija cheese
- •2 tablespoons toasted pumpkin seeds
- •1/4 cup fresh cilantro, chopped
- •Pinch of sea salt
- •Freshly ground black pepper to taste
Prep Steps
- 1Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet, drizzle with olive oil, and toast for 5-7 minutes minutes until golden and crisp.
- 2In a small saucepan, gently warm the pumpkin puree with the mole poblano paste over low heat, stirring until well combined and fragrant. Season with a pinch of sea salt and black pepper.
- 3Spread a generous spoonful of the warm pumpkin mole mixture onto each toasted baguette slice.
- 4Garnish each crostini with crumbled cotija cheese and toasted pumpkin seeds.
- 5Sprinkle with fresh chopped cilantro just before serving.
Chef's Tip & Pairing
The complex, earthy flavors of the mole and pumpkin pair beautifully with a dry, crisp Mexican lager or a chilled glass of Oloroso Sherry, which echoes the nutty notes of the pepitas.
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