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
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
Preheat oven to 375 degrees.
Fried Sage Leaves: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.
Crostini: 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.
Roast Pumpkin Cubes: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.
Red Wine-Balsamic Reduction: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.
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.