Maple-Roasted Pumpkin Crostini
Roasted pumpkin, feta, and fried sage
Pumpkin wedges brushed with oil and organic Dark maple syrup and roasted at 200 °C, then mashed on grilled bread. Topped with feta crumbles, pumpkin seeds and sage leaves fried in butter.
Serve immediately, while the bread is crispy.
40 min
Preparation time
Appetizer
Category
Low
Difficulty
4 servings
Servings
What is needed
Serves 4 people.
1 medium pumpkin
2 tablespoons Organic Dark Maple Syrup, plus more for serving
2 tablespoons olive oil
1 baguette
30g butter, regular or vegan
20 g feta, regular or vegan
Pumpkin seeds to taste
Sage leaves to taste
Ten steps
The oven
Preheat it to 200°C.
Pumpkin
Wash and cut it into wedges, then arrange it on a baking sheet lined with parchment paper.
Brush
Pour olive oil and maple syrup over the slices and brush well.
Cook
About 25 minutes, until the pulp is well-roasted and tender.
Squash
Transfer the pumpkin to a large plate, lightly mash the flesh, and set aside.
Bread
Cut the baguette into 1 cm thick slices, arrange them on a baking tray, drizzle with olive oil and grill for about 5 minutes, until golden.
Sage
Melt the butter in a pan, add the leaves and fry them until crispy.
Dry
Blot the fried sage on paper towels to remove excess grease.
Compose
Top the crostini with the mashed pumpkin, crumbled feta, a couple of sage leaves, and pumpkin seeds.
Serves
Serve immediately. If desired, drizzle with more maple syrup.
Two things to know
The sage should be dried on paper. With butter on it, it won't stay crispy for even a minute.
Assemble at the last minute. Pumpkin is moist: it softens the bread if grilled in advance.
The ingredient
The variety used in this recipe. Organic Dark: robust flavor, from certified organic cider apple orchards.
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