Fall in Love with Vermont's Harvest: Roasted Pumpkin and Goat Cheese Crostini Recipe

Photo byDaily Easy Recipes

As the leaves change color and the crisp air settles in Vermont, nothing captures the essence of autumn better than a seasonal appetizer like Roasted Pumpkin and Goat Cheese Crostini. This appetizer combines the sweet, earthy flavors of roasted pumpkin with the tangy, creamy notes of goat cheese, offering a perfect balance that feels right at home in Vermont’s fall culinary traditions.

This dish is more than just a delicious bite; it’s a celebration of local, in-season ingredients that speak to the heart of Vermont’s farm-to-table culture. Whether you're hosting a dinner party or preparing a festive snack for family, Roasted Pumpkin and Goat Cheese Crostini is sure to steal the show. The crisp crunch of a toasted baguette, the richness of caramelized pumpkin, and the smoothness of goat cheese create a dynamic bite that’s both elegant and comforting.

Recipe: Vermont-Inspired Roasted Pumpkin and Goat Cheese Crostini

Ingredients:

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

Instructions:

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the diced pumpkin with 1 tablespoon of olive oil, chopped sage, salt, and pepper. Spread it evenly on the baking sheet and roast for about 20 minutes or until tender.
3. While the pumpkin roasts, melt butter in a frying pan over medium heat. Add the sliced leeks and cook until they’re soft and caramelized, about 5 to 7 minutes. Stir in the roasted pumpkin and mix well.
4. Preheat a grill or grill pan over high heat. Brush both sides of the baguette slices with the remaining olive oil and grill for about 1-2 minutes per side, until lightly toasted.
5. Once toasted, rub each slice with the garlic clove for extra flavor. Spread a layer of goat cheese on each slice.
6. Top the crostini with the pumpkin-leek mixture and finish with a drizzle of balsamic glaze.
7. Serve immediately for best results and enjoy the flavors of Vermont in every bite.

A Perfect Fall Treat

Roasted Pumpkin and Goat Cheese Crostini captures the spirit of Vermont’s fall harvest. The dish is versatile and works as a perfect starter for Thanksgiving or a cozy autumn gathering. The combination of fresh, local ingredients makes it a dish that’s not only delicious but also reflects the natural beauty and abundance of Vermont’s autumn season.

For more details on variations of this recipe, check out additional sources like (Well Plated)tps:/​(Allrecipes).com/pumpkin-goat-cheese-crostini/) and AllRecipes.