Crostini with Roasted Idaho Pumpkin
- Prep: 20 minutes
- Cook: 30 minutes
- Yield: About 12–16 crostini, depending on bread slice size
Sweet, caramelized Idaho pumpkin chunks pair beautifully with crunchy pepitas, roasted herbed peppers, and a drizzle of olive oil and balsamic, all served on crusty toasted bread. Perfect for gatherings, holiday appetizers, or a cozy night in.
🎃 FUN IDAHO AG FACT: The state’s fertile soils, sunny days, and cool nights create ideal growing conditions, producing pumpkins that are flavorful, nutritious, and versatile for cooking, baking, and seasonal decorations.
Categorized: Appetizers
Ingredients
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1 small Idaho sugar pumpkin (about 2–3 cups cubed)
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1 tablespoon olive oil, plus more for drizzling
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1 teaspoon maple syrup or honey (optional, for caramelization)
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Salt and freshly ground black pepper, to taste
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1 cup roasted red or yellow peppers, chopped
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2 tablespoons pepitas (pumpkin seeds), toasted
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1 teaspoon fresh thyme or rosemary, chopped
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1 baguette or rustic bread, sliced into 1/2-inch rounds
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1–2 teaspoons balsamic glaze or reduction
Featured Idaho Produce
Steps
Preheat oven to 400°F.
Prepare the pumpkin: Peel (optional), seed, and cut the pumpkin into 1-inch cubes. Toss with 1 tablespoon olive oil, maple syrup or honey (if using), salt, and pepper. Spread on a parchment-lined baking sheet.
Roast pumpkin: Bake for 25–30 minutes, tossing halfway, until caramelized and tender.
Prepare the crostini: Brush bread slices lightly with olive oil and toast in the oven for 5–7 minutes until golden and crisp.
Assemble: Top each toast slice with roasted pumpkin chunks, roasted peppers, and a sprinkle of toasted pepitas and fresh herbs.
Finish: Drizzle with olive oil and balsamic glaze just before serving.
Kitchen Tips
Use locally grown Idaho pumpkin for the best flavor.
Pepitas can be lightly salted or spiced for extra crunch.
Crostini can be served warm or at room temperature—perfect for entertaining.
