Pumpkin & Hazelnut Crostini

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Pumpkin & Hazelnut Crostini is a crunchy and flavorful fall appetizer that you won't want to stop eating. With a sprinkle of dried sage, it's a big bite of autumn. Serve this at your next gathering. It'll be awesome.

Cooking and kitchen witchcraft is really just an exercise in transmutation. We may not be changing metal into gold, but I think cooking is its own form of alchemy. Taking disparate objects and materials, mixing in a specific way, applying fire, and changing those objects and materials into something all together different. Often it's something greater than the sum of its parts. The objects are elevated to something nourishing for body and soul. If that's not magic, I don't know what is.

Take toast for example. Never mind the process of making bread in and of itself. Just transforming bread to toast is actually pretty awesome. Logically, you'd think that applying heat to something delicious, drying it out, and making it crunchy couldn't possibly be an improvement. But the process of toasting bread actually brings out a whole new set of flavors, not to mention an amazing texture. It's also the perfect vehicle for other flavors that just wouldn't be the same if they were just served on humble bread.

Pumpkin & Hazelnut Crostini with scattered nuts

What makes Pumpkin & Hazelnut Crostini so awesome?

Crostini is really just fancy toast that you serve at a party instead of eating leaned over the sink in your pajamas. This Pumpkin & Hazelnut Crostini is a beautiful taste of autumn. Cream cheese and pumpkin puree get beaten together with a bit of nutmeg and dried sage to form a smooth, creamy mixture. Then we add an extra layer of crunch with chopped, toasted hazelnuts.

All the flavors marry together in the most beautiful way, and the texture is perfect. Creamy and crunchy all at once. When I make this, it's usually just for the two of us to stuff into our faces one after the other, but if I was hosting an autumn cocktail party, these would definitely be on the table. They're the perfect little nibble on a chilly evening with a crisp wine or a hard cider.

Pumpkin & Hazelnut Crostini with blue linen

How to make Pumpkin & Hazelnut Crostini

If you want to get store-bought crostini, I would not judge you in the slightest. Generally, grocery stores use up leftover loaves from the bakery, so really you're helping to reduce food waste and save yourself time. If you want to make your own, though, or store-bought is not available, it's still really easy. Simply slice a baguette into half-inch thick pieces and lay them on a baking sheet. Toast them in a lowish oven until they're dry and crisp. We're not looking for much browning here, just lots of crunch.

To make the topping, you'll mix together softened cream cheese and pumpkin puree. I always use canned pumpkin. You can do this with an electric mixer or just mix it vigorously with a rubber spatula. You'll also mix in some ground nutmeg and a pinch of dried sage. You could use fresh sage if it's available.

Simply spread your pumpkin mixture on your toast. To bring out all the awesome flavors of your chopped hazelnuts, you can toast them in a dry frying pan over medium heat for a few minutes until they start to smell nutty. Remove them from the heat and sprinkle them over your pumpkin-topped toast. Then just crunch away.

FAQ

What can I do with the rest of this canned pumpkin?

Make some homemade pumpkin creamer for Pumpkin Spice White Russians. Have some Pumpkin Pancakes for breakfast. Mix up a batch of Pumpkin Scones. Make some Pumpkin Cream Cheese Muffins.

Do I really have to toast the hazelnuts?

If you want to skip this step, it's fine. The difference is subtle, so if you're not in the mood, just add your chopped nuts as they are.

Pumpkin & Hazelnut Crostini from above on a wooden board

Magickal properties of pumpkin

Pumpkins are closely associated with Halloween, which is obviously closely associated with witchcraft. The original jack-o-lanterns were actually made from turnips, but the idea of putting a light out in front of your house to guide spirits back to where they belong during this time when the veil is thin is ancient. The faces carved into the gourds are there to frighten off any harmful spirits that may be lingering.

Pumpkins are associated with prosperity and fertility. Think about all those seeds and the way a pumpkin patch just seems to expand to take over the whole garden. Use a pumpkin to call in and create more of whatever it is you desire. They also last a long time, so use them in a spell that is meant to have long-lasting effects.

Be sure to check the kitchen magick page for info on other ingredients including bread and hazelnuts.

Pumpkin & Hazelnut Crostini with a bite taken

Let your toast be a reminder that you have the power to change things for the better. And make your friends some Pumpkin & Hazelnut Crostini. It's gonna be awesome.

Looking for more awesome stuff on tiny toast? Try this Goat Cheese Crostini with Macadamia Nuts & Honey or some Garlic Herb Toast.

Pumpkin & Hazelnut Crostini

Print Recipe

Author: Renee Rendall
Prep Time: 20
Cook Time: 15
Total Time: 35 minutes
Yield: 12 pieces 1x
Category: Appetizer
Method: Baked
Cuisine: American
Diet: Vegetarian

Ingredients

Units Scale

1 baguette, sliced into ½ inch slices or premade crostini
4 ounces cream cheese, room temperature
2 heaping tablespoons pumpkin puree
½ teaspoon black pepper
¼ teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon dried sage
2 tablespoons chopped hazelnuts

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Instructions

Preheat your oven to 350 F (175 C) and arrange your baguette slices on a baking sheet. Pop the bread in the oven for 10 minutes, then flip over all the pieces and let them bake for another 5 minutes until they're dry and crunchy. Set the toasted bread aside to cool while you make the topping. This can be done a few hours ahead of time if needed.
In a mixing bowl, combine the cream cheese, pumpkin, pepper, salt, nutmeg, and sage. Stir this together until smooth and creamy. You can do this with an electric mixer if you like, but a rubber spatula also works well. You can do this ahead of time and store the mixture in the fridge until ready to serve. Just give it a good stir when you're ready to make it easier to spready.
Add your chopped hazelnuts to a dry skillet and heat them over medium heat for about 3-5 minutes to toast. You'll know they're ready when you start to smell them. Remove them to a bowl immediately so they don't burn. You can also do this bit ahead of time.
When you're ready to assemble your crostini, just spread the pumpkin mixture onto your toast, then sprinkle with the toasted hazelnuts.