fall csa micro share
week 7

Pumpkin Basil Microgreen Crostini



2 tablespoons of avocado oil (or olive oil)

3 cups of a sugar pumpkin, peeled and cubed

1 tsp of maple syrup 

1 tsp of fresh thyme 

3 cloves of garlic, diced

1 handful of basil microgreens

10-12 crostini bread slices (or take sliced bread and cut in half or quarters)

½ cup of goat cheese (preferably local, like Edgwick Farm or Hoofprint Cheese Co.)

Sea salt & pepper, to taste 



Toast the crostini:

On a baking sheet, place sliced bread and drizzle with olive oil. Broil for 2 minutes until toasted. Set aside.

Caramelize the pumpkin:

In a large skillet, add avocado oil and bring up to temperature on medium heat. Add in the pumpkin and saute for about 8 minutes until soft. Add in the maple syrup, garlic and thyme and saute until caramelized. 

Put it all together: 

Spread the goat cheese onto the crostini and top with the pumpkin mixture. Top with basil microgreens


Omit goat cheese for a vegan option

Great add ons would be to drizzle honey on top of crostini.

Experiment with other microgreen varieties for different flavors.