Pumpkin and Goat Cheese Crostini
Pumpkin and Goat Cheese Crostini is a simple autumn appetizer with creamy goat cheese, sweet pumpkin, crispy sage, and crunchy pumpkin seeds piled onto toasted bread.
The combination of tangy cheese and earthy pumpkin makes it especially good for Halloween, Thanksgiving, and fall entertaining.
Ingredients
- 1 baguette or rustic Italian loaf
- 2 tablespoons olive oil, plus extra for drizzling
- 1 cup pumpkin purée
- 8 oz (225 g) soft goat cheese
- 2 tablespoons butter
- 12–16 fresh sage leaves
- ⅓ cup pumpkin seeds (pepitas)
- 1 tablespoon honey
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- Freshly ground black pepper, to taste
- Flaky sea salt, optional
Instructions
Toast the Bread
Preheat the oven to 400°F (200°C).
Slice the baguette diagonally into pieces about ½ inch thick. Arrange the slices on a baking sheet and brush lightly with olive oil.
Bake for 7–10 minutes, turning once, until golden and crisp around the edges.
Prepare the Pumpkin
Place the pumpkin purée in a small saucepan over medium-low heat. Add the nutmeg, salt, and a little black pepper.
Cook for about 5 minutes, stirring frequently. This warms the pumpkin and helps remove excess moisture, creating a thicker topping that won’t make the bruschetta soggy.
Stir in the honey and remove from the heat.
Crisp the Sage
Melt the butter in a small skillet over medium heat.
Add the sage leaves and cook for around 30–60 seconds per side, until they become crisp. Transfer them to a paper towel and set aside.
Toast the Pumpkin Seeds
Add the pumpkin seeds to the same skillet and cook for 2–3 minutes, stirring frequently, until lightly toasted.
Remove from the heat.
Assemble the Bruschetta
Spread each piece of toasted bread generously with softened goat cheese.
Spoon the warm pumpkin mixture over the cheese, spreading it gently while leaving some of the goat cheese visible.
Top each crostini with toasted pumpkin seeds and a crispy sage leaf.
Finish and Serve
Drizzle the bruschetta lightly with olive oil or a little extra honey, depending on whether you prefer a more savory or slightly sweeter appetizer.
Finish with freshly ground black pepper and a small pinch of flaky sea salt.
Serve immediately.
Recipe Tips
Use pure pumpkin purée rather than pumpkin pie filling, as pie filling is already sweetened and spiced.
Let the goat cheese soften at room temperature before spreading it onto the toasted bread.
Cooking the pumpkin briefly is worth the extra step. It concentrates the flavor while reducing moisture, helping the toasted bread stay crisp.
Watch the sage carefully while frying because the leaves can go from crisp to burnt very quickly.
For even more flavor, toss the pumpkin seeds with a pinch of smoked paprika before toasting.
Best Goat Cheese to Use
Fresh chèvre is ideal for this crostini. Its creamy texture and distinctive tang balance the sweetness of the pumpkin while contrasting with the crunchy pumpkin seeds.
A whipped goat cheese also works particularly well. Simply beat the goat cheese with a small drizzle of olive oil until light and creamy before spreading it over the bread.
Make Ahead
The pumpkin mixture can be prepared up to 2 days ahead and refrigerated in an airtight container.
The bread can be sliced ahead of time, but it’s best toasted on the day of serving. Assemble the crostini shortly before serving to prevent the bread from becoming soft.
The sage and pumpkin seeds are also best prepared close to serving so they remain crisp.
