Roasted Pumpkin and Goat Cheese Crostini

Ingredients

• 2 cups diced raw pumpkin
• 2 tablespoons extra-virgin olive oil , divided
• 2 teaspoons chopped fresh sage
• salt and ground black pepper to taste
• 2 tablespoons butter
• 1 leek , white and light green parts only, thinly sliced
• 1 French baguette
• 1 clove garlic
• 1 log goat cheese , 4 ounce
• 1 tablespoon balsamic glaze

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.

2. 2

   Pile the diced pumpkin on the prepared baking sheet. Drizzle with 1 tablespoon oil and toss with your hands to lightly coat. Spread evenly and sprinkle with sage, salt, and pepper.

3. 3

   Bake in the preheated oven until tender, about 20 minutes.

4. 4

   Meanwhile, melt butter in a medium frying pan over medium heat. Add leek and cook until softened and beginning to caramelize, 5 to 7 minutes. Remove roasted pumpkin from the oven, add to the pan, and stir to combine.

5. 5

   Preheat an outdoor grill for high heat and lightly oil the grate.

6. 6

   Slice the baguette at an angle into 1/2-inch slices. Brush 1 side of each slice with remaining oil.

7. 7

   Cook on the preheated grill until lightly browned, about 1 1/2 minutes per side.

8. 8

   Remove from the grill and rub the garlic clove over the oiled side of each baguette slice 3 to 4 times. Spread goat cheese over each slice and top with a spoonful of the pumpkin-leek mixture. Drizzle lightly with balsamic glaze and serve immediately.