Pumpkin Crostini
“A crostini is dinner to me.”
Inspired to use a pumpkin in a savory way, this is a perfect combination of savory with a hint of sweet combined with a crispy crostini for a perfect light dinner or cocktail hour bite.
INGREDIENTS
8 slices, whole grain, seedy bread
Olive oil
1 small pie pumpkin
7.5 ounces ricotta
1 shallot, sliced
1 tablespoon chopped, fresh sage
8 ounces pancetta, cut in to small cubes
1 teaspoon Kosher salt
1/2 teaspoon course ground pepper
DIRECTIONS
Preheat oven to 400°F
2 cookie sheets lined with parchment paper
Cut off top and bottom of pumpkin, cut in half, remove seeds and strings. Cut each half into 1/4’s, drizzle with olive oil, season with salt and pepper. Bake at 400°F for 30 minutes or until tender. Remove from oven and allow to cool. Remove skin from pumpkin, cut into cubes.
Turn oven to 350°F, allow to come to temperature. Place bread slices on cookie sheet, brush each piece with olive oil and salt. Bake for 10-13 minutes or until browned.
Melt butter in small frying plant over medium heat, add in shallot slices, cook until browning begins, at that point add in sage. Cook for an additional 30 seconds. Remove from stove top and place in bowl with ricotta cheese.
Cook cubed pancetta in frying pan over medium heat until crispy. Drain pancetta on paper towel to remove grease. Reserve 2 tablespoons pancetta for garnish. Add remaining pancetta into cheese bowl, stir to combine.
Spread cheese mixture on toasted bread, top with cubed pumpkin, garnish with crispy, cubed pancetta.
Wash and sanitize jars, lids, and bands.
Bring a large pot of water to a boil. Make sure there is a rack at the bottom to keep jars elevated.
Fill the sanitized jars with hot apple butter to 1/2" of the rim. Cover with lids and bands.
Place the jars in the boiling water and boil for 10 minutes.
Use tongs or a jar lifter to carefully remove the jars from the boiling water. Place them on a clean dish towel to cool. Leave undisturbed for 12-24 hours. You'll hear "pops" as the lids seal.
Yield: 8 pieces
Serving suggestion: Serve with a Fig and Bourbon Cocktail for a perfect combination.
