Pumpkin Pecan Crostini


I am be-yond excited it is finally Fall! Not that I really need an excuse to celebrate, but today’s recipe will make just about anyone want to host an Autumn soirée, inviting friends over for a festive cocktail, and a bite of this savory and sweet crostini!

The creamy mascarpone is the base for this festive, colorful, and flavorful dish. Topped with a spiced pumpkin puree, and toasted pecans, you too will start looking for an excuse to host a fête this Fall, I promise!





1 whole-grain baguette, sliced into rounds

4 oz mascarpone cheese

4 tablespoons pumpkin puree

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground nutmeg

1/2 teaspoon pumpkin pie spice

1/2 teaspoon sugar, or sugar substitute

1/4 cup chopped pecans


Preheat the oven to 350 degrees F. Place the sliced baguette rounds on a baking sheet. Bake the bread for 10 minutes, then flip the toasts over and bake for 5 minutes more. Remove the sheet from the oven.

While the bread is toasting, combine the pumpkin, salt, pepper, nutmeg, pumpkin pie spice, and sugar in a bowl and stir together until smooth.

Add the pecans to a small skillet and heat them over medium-low heat. Toast until golden and fragrant, 3 to 5 minutes, occasionally shaking the pan or stirring the nuts so they don’t burn. Remove the pan from the heat immediately, to cool.

Layer each baguette round in the following order; mascarpone, pumpkin mix, spoonful of toasted pecans.

Serve, and enjoy!




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