Pumpkin Crostini
A little sweet, a little savory these Pumpkin Crostini taste so decadent but actually will help you pack in some vegetables and fiber before the big event. Top with feta for a salty kick or leave it off and you’ve got a simple vegan appetizer that everyone will love!
Ingredients
- 1 loaf french bread (use wheat/gluten-free, if needed)
- 1 small shallot diced
- 1 Tbsp. extra virgin olive oil plus extra for drizzling
- 1 Tbsp. fresh sage chopped (about 8-10 leaves)
- 15 oz. canned pumpkin or about 2 cups fresh pumpkin
- 1 Tbsp. maple syrup
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup crumbled feta optional
Instructions
- Turn on the broiler or preheat the oven to 450.
- Thinly slice the french bread and lay the slices out on a baking sheet. Drizzle some of the olive oil over the bread slices and place them in the oven for 5 – 8 minutes, or until golden and crispy.
- Meanwhile, heat the olive oil in a medium skillet over a medium high heat. Once the oil is hot, add the shallots and turn down to medium. Saute the shallots until they are soft, about 5 minutes.
- Add the chopped sage and stir well so that it gets coated in the oil. Cook for about 1 minute. Add the pumpkin, maple syrup, salt, and pepper and stir well. Let the mixture cook until it has thickened, 8 – 10 minutes if you are using canned pumpkin, less time if you are using fresh.
- Once the pumpkin mixture has reached your desired thickness, remove from heat and spread on top of the bread slices. Sprinkle feta on top, if desired.
Notes
Video: Check out Jessica making these and Spinach Balls on Facebook Live.
Nutritional Information Per Serving (% based upon daily values): Calories 119, Total Fat: 2g, 4%; Saturated Fat: 0g, 2%; Cholesterol: 0mg, 0%; Sodium: 188mg, 8%; Total Carbohydrate: 22g, 7%; Dietary Fiber: 2g, 10%; Sugar: 4g; Protein: 4g
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