INGREDIENTS
makes 8
2 cups raw pumpkin, diced
2 Tablespoons extra-virgin olive oil, divided
2 teaspoons fresh sage, chopped
salt and ground black pepper to taste
2 Tablespoons butter
1 leek, thinly sliced
1 French baguette
1 clove garlic
4 ounces goat cheese, room temperature
1 Tablespoon balsamic glaze
METHOD
Preheat oven to 400ºF and line baking sheet with parchment paper. Toss diced pumpkin with 1 Tablespoon olive oil, sage, salt, and pepper. Bake for about 20 minutes, until tender. Meanwhile, melt butter in a pan over medium heat. Add leek and cook for 5-7 minutes, until softened. Stir in roasted pumpkin and remove from heat.
Slice baguette into 1/2-inch pieces. Brush one side of each slice with the remaining olive oil. Bake for 5-8 minutes, turning halfway, until lightly browned. Rub the oiled side with garlic 3-4 times. Spread goat cheese on each slice, top with the pumpkin mixture, drizzle with balsamic glaze, and serve immediately.
