CSA MICRO SHARE RECIPES
fall csa micro share
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.