Recording

Baked Bourskin and PUmpkin Crostini

Recipe compliments of Chef Heather Escobar

1 loaf sliced brioche, trimmed and quartered
1/4 cup olive oil, divided
8 oz. boursin cheese, softened to room temperature
4 oz. cream cheese, softened to room temperature
2 cups diced pumpkin (1/2" cubes or smaller)
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 T. unsalted butter
4 scallions, thinly sliced (white and green part)
6 large fresh sage leaves, finely chopped
1/4 cup chopped fresh parsley
1 T. chopped fresh thyme

Preheat oven to 400 degrees.

Place cut brioche in a single layer on sheet tray; drizzle with half of the olive oil and sprinkle with a little salt and pepper. Bake in preheated oven for 6 minutes or until lightly toasted.

On another sheet tray lined with parchment paper, combine pumpkin, 1 tsp. salt, 1/2 tsp. pepper, and remaining 2 T. olive oil; toss to coat and spread out evenly. Bake in the preheated oven for 20 minutes or until tender.

In a skillet or saute pan, melt butter over medium-high heat. Add scallions and saute for 2 minutes. Add the softened cream cheese and boursin; stir gently until it is all incorporated. Add the roasted pumpkin and herbs; stir gently to combine. Remove from the heat. Taste and add more salt or pepper if necessary.

To assemble, top each crostini with a spoonful of the pumpkin mixture. Return to the sheet tray and bake in the 400 degree oven for 5-7 minutes or until heated through.