Pumpkin Goat Cheese Crostini Serving Size - 14 Prepared By - DnD Recipe Rating * * * * *
			CROSTINI: 2 tablespoons extra-virgin olive oil 1 small (10-ounce) sourdough baguette cut into 1/2-inch-thick slices 4 ounces goat cheese softened to room temperature 4 ounces reduced-fat cream cheese softened to room temperature 1/4 cup pumpkin puree 1 tablespoon pure maple syrup 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 1/4 teaspoon ground cinnamon TOPPING: 3 tablespoons dried cranberries 2 tablespoons pumpkin seeds toasted and unsalted 3 tablespoon chopped fresh sage
			Lightly brush the olive oil on 1 side of baguette slices, season with salt and pepper. Cook oil side down on a BBQ or broiler lightly golden. Set aside to cool. While the toasts bake, in a mixing bowl, beat together the goat cheese, cream cheese, pumpkin, maple syrup, salt, pepper, and cinnamon until smooth and creamy. Taste and adjust seasoning as desired. To serve: Spread the crostini generously with the pumpkin mixture and top with any mix of cranberries, pumpkin seeds, and sage.