Pumpkin Butter Crostini with Mt Tam
This simple, yet elegant pumpkin butter crostini has the perfect tastes of fall. This homemade spiced pumpkin butter is the perfect accompaniment to a creamy slice of Mt. Tam.
Ingredients
| 2 cup(s) | pumpkin puree |
| 1/4 cup(s) | brown sugar |
| 1/4 cup(s) | maple syrup |
| 1/2 tsp. | cinnamon |
| 1/4 tsp. | ground ginger |
| 1/8 tsp. | ground cloves |
| 3/4 cup(s) | orange juice |
| Toasted bread slice | |
| 1/4 cup(s) | butter, at room temperature |
| 15 | sage leaves |
| 1 wheel | Cowgirl Creamery Mt Tam, cut into slices |
Directions
1. Heat a small, heavy bottom saucepan on medium-low heat. Add pumpkin puree, brown sugar, maple syrup, cinnamon, ground ginger, cloves, and orange juice and stir together until well combined.
2. Heat mixture until it begins to gently simmer. Reduce heat to low and cook down for 10-15 minutes or until the color has caramelized a bit. Remove from heat and allow butter to cool.
3. Preheat the oven to 400 F. Heat ¼ cup butter in a small pan on medium heat until the mixture gently starts to brown. Add sage leaves and cook for 1-2 minutes on each side or until they are crispy. Remove from heat and place on a paper towel lined plate.
4. Spread baguette slices evenly with a layer of butter. Place onto a baking sheet and bake for 6-8 minutes or until the tops are lightly golden.
5. Spread toasted baguette slices evenly with 1 tbsp or so of pumpkin butter. Top with a slice of Mt. Tam and one fried sage leave.
