Both crunchy and creamy, this dynamic fall savory boasts a toasted baguette slice with a delicious, pumpkiny spread crowned with roasted pumpkin seeds and a drizzle of honey. Pictured with our Cranberry-Brie Puffs and Turkey-Bacon Roll-Ups.
Whipped Pumpkin Feta Crostini
Ingredients
- 4 ounces feta cheese, crumbled
- 2 tablespoons whole milk Greek yogurt
- ½ cup canned pumpkin
- 1 teaspoon honey
- 24 (¼-inch-thick) slices baguette, toasted
- 2 tablespoons roasted and salted pumpkin seeds
- Garnish: honey, flaked sea salt, and fresh thyme leaves
Instructions
- In the work bowl of a food processor or a blender, process together cheese, yogurt, pumpkin, and honey until smooth, stopping occasionally to scrape down sides of bowl. Transfer mixture to an airtight container and refrigerate until cold, at least 30 minutes and up to a day.
- Just before serving, transfer feta mixture to a piping bag fitted with a medium French star tip (Ateco #861). Pipe feta mixture onto toasted baguette slices (crostini). Top each crostini with pumpkin seeds.
- Garnish with honey, salt, and fresh thyme, if desired. Serve immediately.
