Pumpkin, Pesto & Goat Cheese Crostini with Mushroom SkullsPumpkin, Pesto & Goat Cheese Crostini with Mushroom Skulls
Pumpkin, Pesto & Goat Cheese Crostini with Mushroom Skulls
Pumpkin, Pesto & Goat Cheese Crostini with Mushroom Skulls
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Recipe - Frankston #713
Pumpkin, Pesto & Goat Cheese Crostini with Mushroom Skulls
Pumpkin, Pesto & Goat Cheese Crostini with Mushroom Skulls
Prep Time45 Minutes
Servings15
Cook Time60 Minutes
Ingredients
1 pie pumpkin or acorn squash
6 Tbs extra virgin olive oil, divided (plus more for drizzling)
2 Tbs Nature Nate’s® 100% Pure Raw & Unfiltered Honey
1/2 tsp salt
1 Brookshire’s Bakery Baguette
1 (4 oz) log goat cheese
1/4 cup whipped cream cheese
1/2 cup basil pesto
1/2 cup walnut pieces
mushroom skulls (see below)
balsamic glaze, for serving
Directions
  1. Preheat oven to 425° F. Use a vegetable peeler to peel the skin from the pumpkin. Remove the top, and clean out the seeds. Cut the pumpkin into 1/2-inch thick wedges. Place in a bowl. Toss with 3 tablespoons of olive oil, honey and salt. Line a baking sheet with parchment paper. Arrange the pumpkin wedges in an even layer. Cook for 20 to 30 minutes or until tender.
  2. Remove pumpkin from oven. Set aside. Slice the baguette into 1/2-inch slices. Place remaining oil in a bowl, and brush it onto the bread. Cook bread in an even layer on a baking sheet for 10 minutes or until golden. Remove bread. Let cool to room temperature. In a bowl, combine the goat cheese and cream cheese. Spread onto the bread slices. Cut pumpkin wedges to the length of bread slices. Layer 1 or 2 wedges on each slice of bread. Top with a spoonful of pesto, a sprinkle of walnuts and a mushroom skull. Place crostini on a serving platter. Drizzle with balsamic glaze and olive oil.

MUSHROOM SKULLS: Halve button mushrooms, and carve faces into them. Use a straw or small circle cutter to punch eyes from the main top of the mushroom half. Using a sharp knife, cut a small triangle for a nose. Scrape down the base of the mushroom with the knife to form the teeth. Melt butter in a large skillet. Add mushroom skulls, and sauté for about 5 to 8 minutes. Season with salt and pepper.

Nutritional Information

Per Serving (1 slice): Calories: 260, Fat: 16 g (4 g Saturated Fat), Cholesterol: 15 mg, Sodium: 380 mg, Carbohydrates: 26 g, Fiber: 1 g, Protein: 6 g.

45 minutes
Prep Time
60 minutes
Cook Time
15
Servings

Shop Ingredients

Makes 15 servings
1 pie pumpkin or acorn squash
Not Available
6 Tbs extra virgin olive oil, divided (plus more for drizzling)
Brookshire's Olive Oil, Extra Virgin
Brookshire's Olive Oil, Extra Virgin - 17 Fluid ounce
$8.99 was $9.99$0.53/fl oz
2 Tbs Nature Nate’s® 100% Pure Raw & Unfiltered Honey
Not Available
1/2 tsp salt
Brookshire's Table Salt
Brookshire's Table Salt - 26 Ounce
$0.99$0.04/oz
1 Brookshire’s Bakery Baguette
Not Available
1 (4 oz) log goat cheese
Not Available
1/4 cup whipped cream cheese
Brookshire's Cream Cheese Spread, Whipped
Brookshire's Cream Cheese Spread, Whipped - 12 Ounce
$5.49$0.46/oz
1/2 cup basil pesto
Not Available
1/2 cup walnut pieces
Brookshire's Walnut, Halves & Pieces
Brookshire's Walnut, Halves & Pieces - 6 Ounce
$3.99$0.67/oz
mushroom skulls (see below)
Brookshire's Mushrooms, Whole Button
Brookshire's Mushrooms, Whole Button - 7 Ounce
$3.59$0.51/oz
balsamic glaze, for serving
Not Available

Nutritional Information

Per Serving (1 slice): Calories: 260, Fat: 16 g (4 g Saturated Fat), Cholesterol: 15 mg, Sodium: 380 mg, Carbohydrates: 26 g, Fiber: 1 g, Protein: 6 g.

Directions

  1. Preheat oven to 425° F. Use a vegetable peeler to peel the skin from the pumpkin. Remove the top, and clean out the seeds. Cut the pumpkin into 1/2-inch thick wedges. Place in a bowl. Toss with 3 tablespoons of olive oil, honey and salt. Line a baking sheet with parchment paper. Arrange the pumpkin wedges in an even layer. Cook for 20 to 30 minutes or until tender.
  2. Remove pumpkin from oven. Set aside. Slice the baguette into 1/2-inch slices. Place remaining oil in a bowl, and brush it onto the bread. Cook bread in an even layer on a baking sheet for 10 minutes or until golden. Remove bread. Let cool to room temperature. In a bowl, combine the goat cheese and cream cheese. Spread onto the bread slices. Cut pumpkin wedges to the length of bread slices. Layer 1 or 2 wedges on each slice of bread. Top with a spoonful of pesto, a sprinkle of walnuts and a mushroom skull. Place crostini on a serving platter. Drizzle with balsamic glaze and olive oil.

MUSHROOM SKULLS: Halve button mushrooms, and carve faces into them. Use a straw or small circle cutter to punch eyes from the main top of the mushroom half. Using a sharp knife, cut a small triangle for a nose. Scrape down the base of the mushroom with the knife to form the teeth. Melt butter in a large skillet. Add mushroom skulls, and sauté for about 5 to 8 minutes. Season with salt and pepper.