Go Back Email Link
–+ servings
Close up photo of pumpkin pesto crostini on a white plate.
Print Recipe Add to Collection
5 from 2 votes

Pumpkin Pesto Crostini with Goat Cheese

Layer pesto, roasted pumpkin, and creamy goat cheese on top of baguette slices for the ultimate fall inspired appetizer!
Prep Time10 minutes
Cook Time1 hour 1 minute
Total Time1 hour 11 minutes
Course: Appetizer
Cuisine: American, Mediterranean
Keyword: fall appetizers, fresh pumpkin recipes
Diet: anti-inflammatory, DASH, Gluten Free, Vegetarian
Servings: 40 servings
Calories: 118kcal
Author: EA Stewart, RD | Registered Dietitian Nutritionist

Ingredients

Pumpkin Puree

  • 1 cooking pumpkin
  • 1 sweet onion i.e. Maui or Vidalia; diced
  • 2 tablespoons extra virgin olive oil plus extra to drizzle on the pumpkin
  • Salt and fresh ground black pepper to taste

Pesto

  • 1/2 cup pine nuts
  • 2 cloves garlic
  • 2 cups fresh basil de-stemmed & packed tight
  • 1/2 cup olive oil
  • 1/4 cup grated parmesan cheese
  • 1/4 teaspoon salt
  • fresh ground black pepper to taste

Pumpkin Pesto Crostini

  • 2 baguettes gluten-free or regular
  • Pesto recipe above
  • Roasted pumpkin puree recipe above
  • 16 ounces goat cheese

Instructions

  • Preheat oven to 350°F. Halve and seed the pumpkin, drizzle with olive oil, salt, and pepper. Roast flesh-side down for 45 to 60 minutes, until tender. Cool, then scoop out the flesh.
  • While pumpkin is roasting, prepare pesto. Combine all pesto ingredients in a food processor and process until smooth.
  • Heat 2 tablespoons of olive oil in a skillet over medium-high hea. Add the onions and sauté until golden, about 5 minutes. Stir in the roasted pumpkin. Season to taste with salt and pepper.
  • Preheat oven to 400°F. Slice bread on the diagonal and toast 4 to 6 minutes, until crisp.
  • Top each crostini with pesto, pumpkin, and goat cheese. Best enjoyed while warm.

Notes

Time-Saving Ingredient Swaps
  • In a time crunch, canned pumpkin puree works in place of fresh, though the texture will be smoother.
  • No time to make the pesto? Use your favorite store-bought brand.
Gluten-Free Baguette Recommendation
Total Servings Note
  • The total number of servings may vary, depending on the size of your baguettes. In addition, you may have additional pesto and/or pumpkin left over. Both will keep in the refrigerator in a well-sealed container for up to 3 days.
 

Nutrition

Serving: 1crostini | Calories: 118kcal | Carbohydrates: 9g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 6mg | Sodium: 146mg | Potassium: 159mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3081IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 1mg