Fall Flavor

One thing I don’t focus on very much in this blog is how much I love to cook. Fall flavors are some of my favorites and you can expect to see some fun recipes popping up here on the blog.

In the food world being ‘in season’ is similar to being ‘in style’ in fashion. Food trends happen seasonally and we are right in the middle of one of my favorites: pumpkin.

Here is a recipe I put together this weekend for a sweet and savory crostini using homemade pumpkin butter and marinated goat cheese. I was really happy with how it turned out and plan on making it again as an appetizer or a Fall party snack.

Pumpkin Butter Crostini with Walnut Goat Cheese

WALNUT GOAT CHEESE

4-5 oz. goat cheese

1/4 cup plus 2 tablespoons walnuts (about 1 1/2 ounces)

1/2 cup (about) walnut oil

Pepper

Preheat oven to 350°F. Place walnuts on small cookie sheet. Toast until golden brown and fragrant, stirring occasionally, about 12 minutes. Cool completely. Finely chop walnuts. Layer walnuts, walnut oil and remaining 4 goat cheese rounds in 8-ounce jar, seasoning each layer generously with pepper. Pour in enough walnut oil to fill jar completely. Seal tightly. (Can be prepared up to 1 week ahead; refrigerate.)

PUMPKIN BUTTER

2 1/2 cups cooked pureed pumpkin or 1.5 cans pumpkin puree

1 cup apple cider

1 teaspoon ground ginger

1/4 teaspoon ground cloves

3/4 cup brown sugar, packed

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon pure vanilla extract

1/4 teaspoon ground allspice

1/4 teaspoon kosher salt

Combine all ingredients in a medium saucepan and stir together to combine. Bring to a boil, then turn down the heat and simmer for 30 minutes. Keep in an airtight container in the fridge.

TO MAKE CROSTINI

Cut baguette on diagonal into 1/2” thick slices and toast lightly in toaster or oven.

Spread generous amount of goat cheese onto toasted bread and top with a dollop of pumpkin

butter.

*Walnut Goat Cheese Recipe courtesy of Epicurious. Pumpkin Butter recipe adapted from Eggs on Sunday. Thanks!