Pumpkin & Pesto Crostini

Name: Pumpkin & Pesto Crostini
Total time: 1 h
Yield: 32 serving(s)
Ingredients: 4 c. peeled, sliced pumpkin or butternut squash (1/2 inch thick); 1/2 tsp. crushed red pepper; 1/3 c. plus 1 1/2 tablespoons olive oil, divided; Kosher salt and freshly ground black pepper; 1 1/2 c. packed fresh basil leaves; 1 c. packed baby spinach; 1 large clove garlic, chopped; 2 tbsp. grated Parmesan cheese; 2 tsp. lemon zest plus 2 teaspoons lemon juice; 8 to 10 slices dark rye bread; 4 oz. burrata cheese, torn into small pieces; 3 tbsp. chopped, toasted pecans

By Marian Cooper CairnsPublished: Sep 7, 2020

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Ren Fuller

Yields:

32 serving(s)

Total Time:

1 hr

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Ingredients

4 cups peeled, sliced pumpkin or butternut squash (1/2 inch thick)
1/2 tsp. crushed red pepper
1/3 cup plus 1 1/2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1 1/2 cups packed fresh basil leaves
1 cup packed baby spinach
1 large clove garlic, chopped
2 Tbsp. grated Parmesan cheese
2 tsp. lemon zest plus 2 teaspoons lemon juice
8 to 10 slices dark rye bread
4 oz. burrata cheese, torn into small pieces
3 Tbsp. chopped, toasted pecans

Directions

1. Preheat oven to 400°F. Toss together pumpkin, red pepper, and 1 1/2 tablespoons oil. Season with salt and black pepper. Bake on a rimmed baking sheet, stirring once, until tender and lightly brown, 25 to 30 minutes.

2. Combine, basil, spinach, garlic, and remaining 1/3 cup oil in a blender. Process, scraping down sides as needed, until blended and smooth, about 30 seconds. Stir in Parmesan and lemon zest and juice. Season with salt and black pepper.

3. Cut each bread slice into 4 pieces. Bake on a baking sheet until lightly toasted, 8 to 10 minutes. Top crostini with burrata, pumpkin, pesto, and pecans, dividing evenly. Season with salt and black pepper.

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