![Pumpkin, Pesto & Goat Cheese Crostini with Mushroom Skulls](https://storage.googleapis.com/dam-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/Images/Recipes/SeptOct2023/Pumpkin-Crostini-600x360.jpg)
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![Pumpkin, Pesto & Goat Cheese Crostini with Mushroom Skulls](https://storage.googleapis.com/dam-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/Images/Recipes/SeptOct2023/Pumpkin-Crostini-600x360.jpg)
![Pumpkin, Pesto & Goat Cheese Crostini with Mushroom Skulls](https://storage.googleapis.com/dam-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/Images/Recipes/SeptOct2023/Pumpkin-Crostini-600x360.jpg)
- 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.
- 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.
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.
Shop Ingredients
![Brookshire's Extra Virgin Olive Oil](https://storage.googleapis.com/images-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/product-images/cell/1c7e32a3-4be6-4b61-9a84-df25ce7cc074.jpeg)
![Brookshire's Table Salt](https://storage.googleapis.com/images-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/product-images/cell/6f2aeaff-0b5a-4e21-92bd-379b951e95f7.jpeg)
![Brookshire's Cream Cheese Spread, Whipped](https://storage.googleapis.com/images-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/product-images/cell/4722e4c4-4db4-4e32-8bc1-553d317c433a.jpeg)
![Brookshire's Walnuts, Halves And Pieces](https://storage.googleapis.com/images-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/product-images/cell/0c8e0b64-29c2-42d2-b460-d2b5d3053e44.jpeg)
![Brookshire's Mushrooms, Whole Button](https://storage.googleapis.com/images-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/product-images/cell/805168f5-11fa-4bc8-8687-5ab32a2461b5.jpeg)
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
- 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.
- 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.