Pumpkin Tahini Crostini…hey it rhymes! Otherwise I would have called this recipe pumpkin croistini with a maple tahini glaze but pumpkin tahini crostini it is. Today’s recipe is a perfect appetizer for your Thankgiving menu, now just 9 days away!
Every year, there seems to be debate about whether or not to have appetizers at Thanksgiving. What side are you on? We are appetizer people through and through. We are appetizer people all day for every occasion. Sunday in our house is an occasion for appetizers.
The one thing about appetizers on Thanksgiving is you want them to be quick and easy, like this pumpkin tahini crostini recipe. Thanksgiving cooking is a marathon not a sprint, so I definitely do not want to waste all my energy creating an appetizer before we get to the main event.
What are your tricks for making it through the cooking marathon? I definitely try to make some items ahead of time, which is always pretty difficult since I travel. For this pumpkin tahini crostini, you can either roast a sugar pumpkin the day before, or use canned pumpkin (not canned pumpkin pie). Other than toasting some bread, the rest of this recipe comes together in minutes!
Pumpkin Tahini Crostini
A quick and easy recipe for a Thanksgiving appetizer
Ingredients
- 1 small sugar pumpkin or 1 cup of canned pureed pumpkin
- olive oil as needed
- 2 tbsp maple syrup divided
- 2 loaves french bread
- 3 tbsp tahini
- 1/4 cup pistachios finely chopped
- 1/4 cup feta
Instructions
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Preheat the oven to 425 degrees Fahrenheit. Cover a small baking sheet with tinfoil and
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If using a sugar pumpkin, cut off the top of the pumpkin and cut into 4 wedges and scoop out the seeds.
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Add a little olive oil to the pumpkin and place in the oven for 30-40 minutes.
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Take out the pumpkin and lower the oven to 350.
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Place your bread in the oven if needed. I like to use the Trader Joe's half baked bread so its really fresh when you take it out of the oven. Cook according to those instructions or just briefly warm your bread.
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Once the pumpkin has cooled, scoop out the flesh into a food processor. Add 1 tablespoon of maple syrup and pulse until smooth.
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Make the tahini vinaigrette using the tahini and maple syrup. Add olive oil as needed to thin out the texture.
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Cut the bread on the diagonal.
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To assemble add a spoonful of the pumpkin, drizzle with tahini and then top with crushed pistashios and feta.
Substitutions
Below are some possible substitutions to help you use what you already have on hand or to meet your dietary restrictions. I dont like to go out and buy one ingredient for a recipe when I know I already have something similar on hand!
- Sugar Pumpkin: Try either canned pumpkin (not pumpkin pie filling) or even butternut squash
- Gluten-free: Try a gluten-free bread or cracker
- Dairy-Free: Skip the feta if you need a dairy-free recipe!
If you saw my full menu, I am also making the Apple & Brie Puff Pastry Bites (adapted from Half Baked Harvest)
Need even more appetizer recipes? How about this cranberry pomegranate pistachio baked brie
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