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.

Vegetarian

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

Method

Preheat 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.
In 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.
Spread a generous spoonful of the warm pumpkin mole mixture onto each toasted baguette slice.
Garnish each crostini with crumbled cotija cheese and toasted pumpkin seeds.
Sprinkle 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.

From the Tini Crostini Collection