Roasted Pumpkin with Leeks & Goat Cheese Crostini

This Roasted Pumpkin with Leeks & Goat Cheese Crostini is the perfect way to embrace the flavors of fall. Caramelized pumpkin cubes, buttery leeks, and creamy goat cheese come together for an elegant yet cozy appetizer. Finished with a drizzle of balsamic glaze, every bite is a balance of savory, sweet, and tangy — perfect for entertaining or an autumn-inspired snack.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 10 crostini

Course: Appetizer, Side Dish, Snack

Cuisine: American, Seasonal

Calories: 180

Ingredients Method Notes

Ingredients

For the Roasted Pumpkin

4 cups raw pumpkin peeled and cut into bite-sized cubes
2 tbsp extra-virgin olive oil for roasting
2 tsp fresh sage finely chopped (or 1 tsp dried)
salt and black pepper to taste

For the Leek Mixture

4 tbsp unsalted butter for caramelizing leeks
2 leeks white and light green parts only, thinly sliced

For the Crostini

2 French baguettes sliced diagonally into ½-inch thick pieces
2 cloves garlic for rubbing on toasted bread
2 tbsp olive oil for brushing baguette slices

For the Topping

2 (4-ounce) logs goat cheese softened to room temperature
2 tbsp balsamic glaze for drizzling

Method

Step 1 – Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Step 2 – Roast the Pumpkin: Toss diced pumpkin with olive oil, sage, salt, and pepper. Spread evenly on the tray and roast for 20 minutes, or until tender and golden at the edges. Tip: Don’t overcrowd the tray for best caramelization.
Step 3 – Cook the Leeks: While pumpkin roasts, melt butter in a skillet over medium heat. Add sliced leeks and sauté 5–7 minutes until soft and caramelized.
Step 4 – Combine and Toss: Add roasted pumpkin to the skillet with leeks and gently stir to combine. Keep warm over low heat.
Step 5 – Grill the Baguette: Heat a grill pan or outdoor grill. Brush baguette slices with olive oil and grill for about 1½ minutes per side until crisp and golden.
Step 6 – Assemble: Rub toasted bread with garlic, spread with goat cheese, top with pumpkin-leek mixture, and drizzle with balsamic glaze. Serve warm.

Notes

Serving Tip: Arrange crostini on a platter and finish with extra balsamic drizzle for presentation.
Storage: Keep pumpkin-leek mixture refrigerated up to 3 days; assemble crostini fresh.
Variations: Substitute butternut squash for pumpkin, try feta or ricotta in place of goat cheese, or sprinkle toasted walnuts for crunch.
Make Ahead: Roast pumpkin and prep leeks a day ahead; assemble just before serving.