Roasted Pumpkin and Fig Goat Cheese Crostini

Inspired by our Pumpkin Butter fragrance, this easy yet sophisticated recipe creates a beautiful appetizer for your next fall or winter gathering.

Ingredients:

• 2 cups diced raw pumpkin
• 1 4-ounce log goat cheese, at room temperature
• 4 tablespoons fig spread
• 2 sprigs fresh sage, chopped
• 3 fresh figs, thinly sliced
• 3 tablespoons extra virgin olive oil
• 1 loaf fresh Ciabatta
• 1 clove garlic
• 1 tablespoon balsamic glaze
• Salt and freshly ground black pepper, to taste

Instructions:

1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

2. Place diced pumpkin onto prepared baking sheet. Add 1 tablespoon of extra virgin olive oil, chopped sage, salt, and pepper and toss until coated evenly. Bake until tender, about 20 minutes.

3. Preheat and lightly oil cast-iron pan over medium heat.

4. Slice the baguette at an angle into thin, even slices. Brush 1 side of each slice with remaining extra virgin olive oil.

5. Cook on the preheated cast-iron pan until lightly browned — about 2 minutes, flipping periodically.

6. Remove from the pan and rub the garlic clove over the oiled side of each baguette slice. Spread goat cheese over each slice and top with a spoonful of fig spread and heaping spoonful of roasted pumpkin pieces. Drizzle lightly with balsamic glaze and top with sliced fig. Serve immediately.