Pumpkin Spice Mascarpone Crostini
Servings: 10 servings
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Ingredients
- 1 Tribeca Oven Harvest Grain Baguette
- 4 tbsp Extra Virgin Olive Oil
- 1 1/2 cup Pumpkin seeds
- 1 1/ 2 tsp Salt
- 1 tsp Black pepper
- 1/2 cup Pumpkin puree
- 8 oz Mascarpone
- 2 tsp Pumpkin spice
- 3 tbsp Sugar
- 1 tbsp Honey
- 4 tbsp Dried cranberries
Instructions
- 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 pumpkin seeds, 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.