Perfect Pumpkin Crostini

In preparation for fall, enjoy some comfort food at its finest. This pumpkin is seasoned with dark brown sugar and spiced rum before being roasted. The syrup that forms in the baking pan is drizzled over the bread, but it is so tasty it could be used over pancakes. Enjoy as an appetizer, dessert or decadent breakfast.

Pumpkin Crostini


  • 1 loaf ciabatta bread or French bread, cut into ½-inch slices
  • 1 medium sugar pumpkin
  • 1 ¼ cups brown sugar, preferably dark
  • 1/4 cup water
  • 1/4 cup spiced rum, Myers’ will do
  • 1/2 cup cashews, roasted and lightly salted
  • 1/2 cup mascarpone cheese
  • 1/4 cup olive oil


  1. Preheat oven to 350 degrees F.
  2. Place the slices of bread on a sheet pan and brush both sides with olive oil, sprinkle with a pinch of salt and bake 8 to 12 minutes, turning toasts at the halfway mark.
  3. Cut off the pumpkin skin, then scoop out seeds. Cut flesh of pumpkin into half-inch dice.
  4. In a large bowl, toss the pumpkin with brown sugar, water and rum. Mix well to coat.
  5. Place the pumpkin mixture on baking sheet and bake about 30 minutes, until it’s tender. Remove from oven and cool slightly.
  6. Drizzle pieces of bread with the syrup that has formed on the sheet pan. Divide roasted pumpkin onto crostini. Sprinkle cashew pieces over crostini, top with a dollop of Mascarpone and any remaining syrup.

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