Crostini 3 Ways

Crostini 3 Ways | Earthy Feast

The holidays are just around the corner – party time! When I realized I didn’t have any party food on the blog I freaked and then made 3 festive fall appetizers for you all at once. Two are vegan, one has whipped goat cheese – all are tasty and easy to make. So grab a baguette or a ciabatta loaf and let’s celebrate!

Crostini 3 Ways | Earthy Feast

 

Roasted Pumpkin Crostini with Curry & Coconut Sugar {Vegan}

Crostini 3 Ways | Earthy Feast Crostini 3 Ways | Earthy Feast

 
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Ingredients for the Pumpkin Crostini 

1 small sugar pumpkin and seeds

3 handful arugula

1 shallot

1 teaspoon curry powder

1 teaspoon coconut sugar or brown sugar

2 pinches pepper flakes

salt and pepper to taste

high heat oil for roasting

 

Directions 

Peel and cube pumpkin. Toss in spices and oil and roast at 350 F for 10 minutes. For maximum crispy seeds – let them dry out completely before tossing in spices and oil to roast for less than 10 minutes on middle to upper rack. Toss roasted pumpkin and seeds with arugula while warm. Serve on olive oil toasted bread. I added a finely chopped shallot at the last minute.

 

 

Whipped Goat Cheese with Wine-Soaked Cherries & Rosemary

Crostini 3 Ways | Earthy Feast Crostini 3 Ways | Earthy Feast

 

Ingredients for the Goat Cheese Crostini 

5oz goat cheese

2 tablespoons half & half

1/2 cup dried cherries

red wine, enough to soak the cherries in

fresh rosemary

white pepper

 

Directions 

Let the the cherries soak in the wine for at least 30 minutes to get nice and plump. In a stand mixer or with an electric beater – mix goat cheese and half and half until smooth and creamy. Spread cheese on toast, top with cherries, finely chopped rosemary and a dusting of white pepper.

 

Mushroom Pâté with Sun-Dried Tomatoes & Pecans  {Vegan}

Crostini 3 Ways | Earthy Feast Crostini 3 Ways | Earthy Feast

Recipe adapted from Food & Wine

 

Ingredients for the Mushroom Pâté  

1 package mushrooms, about 2.5 cups

1 cup sun-dried tomatoes

1 cup toasted pecans

4 cloves garlic

scant 1/4 cup tamari

scant 1/4 cup red wine

1 heaping tablespoon nutritional yeast

2 pinches red pepper flakes

fresh rosemary

pepper

olive oil

 

Directions 

Chop mushrooms (I used baby belle) and simmer in tamari and wine – add the garlic and some rosemary to this simmering situation as well. After the mushrooms are fragrant and brown – let cool for a minute before adding all ingredients to the food processor. Pulse to combine while you add a generous stream of olive oil. Top serving dish with finely chopped sun-dried tomatoes and fresh rosemary.

Crostini 3 Ways | Earthy Feast Crostini 3 Ways | Earthy Feast

 

If you’re asking yourself which one to make first, the mushroom spread is fantastic. I saw the recipe in a Food & Wine magazine years ago and have been making it ever since. It’s a sure hit with veg-heads and meat-eaters alike and gets requested time and time again.

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