Pumpkin Spice Mascarpone Crostini

Course: Appetizer
Product Category: Baguettes
Total Time: 45 minutes
Servings: 10 servings
Print Recipe


  • 1 Harvest Grain Baguette
  • 2 tbsp Extra Virgin Olive Oil
  • 1 1/2 cup Pumpkin Seeds
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 cup Pumpkin Puree
  • 8 oz Mascarpone
  • 2 tsp Pumpkin Spice
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 3 tssp Sugar
  • 1 tbsp Honey
  • 4 tbsp Dried Cranberries


  • Preheat convection oven to 350F.
  • Prepare the Tribeca Oven Harvest Grain Baguette and slice in rounds at a diagonal, about ½ inch thick. Lay bread down on a sheet tray. Lightly brush, or spray, olive oil on one side of the bread. Toast for 3 minutes. Flip pieces over and lightly brush, or spray, olive oil on the other side. Toast for an additional 3-4 minutes, or until crisp. 
  • In a medium mixing bowl, toss together pumpkinseeds, extra virgin olive oil, salt, and black pepper. Roast for 13-15 minutes on a sheet tray, tossing every 5 minutes, or until fragrant and golden. Set aside.
  • Combine pumpkin puree, mascarpone, pumpkin spice, salt, pepper, sugar, and honey using a stand mixer or hand mix until fully incorporated. Store and refrigerate pumpkin spice mascarpone mixture in a piping bag.
  • Pipe pumpkin spice mixture onto toasted bread. Top with roasted pumpkin seeds and dried cranberries.

For More Information

More Recipes Where to Buy Contact Us