Pumpkin Crostini with Sage

Pumpkin Crostini Recipe
A delicious appetizer for your Thanksgiving table and for the whole season and beyond! Whenever we make these darling Pumpkin Crostini with Sage drizzled generously with plenty of sticky wine reduction sauce our guests are deliriously happy and vocal about  “oh how gorgeous they look…” or  “I could eat the whole plate for dinner”.It makes us both smile and thank politely for the nice compliments and we answer the impatiently hungry ones with a “NO you can’t eat it all, please leave some for your lovely dinner friends too”.  And that is why  we are always looking for simple but fancy glamorous bites that also pair well with wine and besides that you will welcome that fact that it can be made ahead.

Pumpkin Crostini with Sage
  • 24 Fresh Sage Leaves
  • 3 Tbsp Extra Virgin Olive Oil
  • 1 Whole Wheat Baguette - cut into 32 slices about ¼ inch thick
  • Sea Salt
  • ½ Roasted Pumpkin Cubes (see recipe below)
  • ⅓ cup Red Wine - we used Merlot
  • 3 Tbsp Balsamic Vinegar
  • 1 Tbsp Organic Honey
  • ⅓ cup Goat Cheese - smash with fork
  1. Preheat oven to 375 degrees.
  2. Fried Sage Leaves:
  3. Heat olive oil in a medium sauce pan and fry sage leaves in 2 - 3 batches for a few minutes, until becomes crisp and dark green in color. With a slotted spoon gently transfer to paper towel in a single layer and let it cool. The fried leaves are really delicate so be careful when you handle them.
  4. Crostini:
  5. Brush each baguette slice with the sage infused olive oil on both side and sprinkle lightly with sea salt.  Arrange the slices in single layer on a baking sheet and toast in the preheated oven for about 8-10 minutes, or until golden in color. Set aside to cool. You can make the sage leaves and the crostini up to 3 days ahead and store each in airtight containers.
  6. Roast Pumpkin Cubes:
  7. On a large baking sheet spread out pumpkin cubes and drizzle with the remainder of sage infused olive oil and sprinkle with sea salt. Toss and roast until tender for about 30 to 35 minutes, and let cool.
  8. Red Wine-Balsamic Reduction:
  9. In a small sauce pan combine the wine, balsamic vinegar, honey and cook over medium heat uncovered until it reduces to about ¼ cup and becomes sirupy.
  10. Spread a little goat cheese on each crostini and spoon some pumpkin cubes on top. Arrange the crostini on a serving platter and decorate with a sage leave. Just before serving drizzle with the wine-balsamic syrup.

Pumpkin Crostini Judit Corina

Pumpkin Crostini Sage recipe
Most of the time we make more ( a whole lot more…) of this yummy wine reduction sauce with the Pumpkin Crostini to use it later as a salad dressing or even over roasted veggies.

Food & Wine Pairing: Gainey Winery Merlot with deep cherry notes and a hint of cocoa.




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