Pumpkin & Hazelnut Crostini

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.

  • 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


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


  1. 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.
  2. 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.
  3. 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.
  4. When you're ready to assemble your crostini, just spread the pumpkin mixture onto your toast, then sprinkle with the toasted hazelnuts. 

Keywords: Pumpkin, Crostini

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