@315justme: Crispy Sage & Brown Butter Pumpkin Crostini with Pomegranate Seeds Ingredients: Crostini Base: 1 baguette, sliced into 1/2-inch rounds (200 g / 7 oz) 2 tablespoons olive oil (30 ml) Pumpkin Spread: 1 1/2 cups pumpkin purée (unsweetened) (360 g / 12.7 oz) 2 tablespoons unsalted butter (30 g) 1 small garlic clove, minced (3 g) Salt and black pepper to taste Crispy Sage Brown Butter: 4 tablespoons unsalted butter (60 g) 12–15 fresh sage leaves Topping: 1/2 cup pomegranate seeds (85 g / 3 oz) Optional Garnish: Chili flakes (pinch) Freshly grated nutmeg (pinch) Directions: Preheat oven to 400°F / 200°C. Line a baking sheet with parchment paper. Arrange baguette slices on the baking sheet. Brush lightly with olive oil. Bake for 8–10 minutes, flipping once, until golden and crisp. Set aside. In a small saucepan over medium heat, melt 2 tablespoons (30 g) butter. Add garlic and cook for 30 seconds until fragrant. Stir in pumpkin purée, season with salt and black pepper, and cook for 4–5 minutes until warmed and smooth. Remove from heat. In a separate skillet, melt remaining 2 tablespoons (30 g) butter over medium heat. Add sage leaves and cook until butter foams, turns golden brown, and sage becomes crisp, about 2–3 minutes. Remove from heat immediately. Spread pumpkin mixture generously over each crostini. Drizzle with brown butter and top with crispy sage leaves. Finish with pomegranate seeds, a pinch of chili flakes, and nutmeg if desired. Serve warm. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 190 kcal per crostini | Servings: 10–12 crostini #pumpkinrecipes #itsfallyall🍂🍁 #newrecipesposteddaily #october2026 #followmyrecipes

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Monday 19 October 2026 11:00:11 GMT