Spiced Autumn Crostini
There are hints of fall in every single bite. The pumpkin and nutmeg give the crostini spread some sweetness, but don’t overpower; there are still those savory notes of buttery sage and mascarpone. The flavors don’t just work, they WORK.
Servings: 6 servings
- 1 whole-grain baguette sliced into rounds
- 4 ounces mascarpone cheese
- 2 tablespoons pumpkin puree
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 1/4 cup hazelnuts *I used pecans
- 1 tablespoon unsalted butter
- 10 fresh sage leaves
Preheat the oven to 350 degrees F. Place the sliced baguette rounds on a baking sheet. Bake the bread for 10 minutes, then flip the toasts over and bake for 5 minutes more. Remove the sheet from the oven.
While the bread is toasting, combine the mascarpone, pumpkin, salt, pepper, and nutmeg in a bowl and stir together until smooth.
Add the hazelnuts to a small skillet and heat them over medium-low heat. Toast the hazelnuts until golden and fragrant, 3 to 5 minutes, occasionally shaking the pan or stirring the nuts so they don't burn. Remove the pan from the heat immediately and place the nuts in a bowl. Once the hazelnuts have cooled, coarsely chop them.
Wipe out the same skillet with a paper towel and heat it over medium-low heat. Add the butter and, once it's melted, add the sage leaves. Cook the sage leaves until golden and crispy, flipping after 30 seconds. Transfer the leaves to a paper towel to cool slightly.
To assemble the crostini, spread the pumpkin-mascarpone mixture over the toasts. Cover each toast with a sprinkling of the chopped hazelnuts. Crumble the fried sage between your fingers and sprinkle it over the toasts.
Calories: 249kcal | Carbohydrates: 23g | Protein: 6g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 24mg | Sodium: 363mg | Potassium: 90mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1100IU | Vitamin C: 0.5mg | Calcium: 65mg | Iron: 1.5mg