Crostini With Grilled Pumpkin And Onion Sour Recipe

Preheat and slice

Preheat oven to 400°F (200°C). Slice the baguette crosswise into 1/2- to 3/4-inch slices, about 18–20 slices from one loaf.

Arrange slices on a baking sheet in a single layer. Brush both sides lightly with the 3 tbs extra-virgin olive oil and season with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Bake 8–10 minutes, flip once halfway, until golden and crisp. Remove and let cool on a rack to maintain crispness.

Toss the 1.5 lbs pumpkin slices with 2 tbs olive oil, 1/2 tsp smoked paprika, 1/4 tsp cumin, 1/2 tsp salt and 1/4 tsp black pepper in a bowl until evenly coated.

Option A – Grill: Preheat a grill or grill pan to medium-high heat. Grill pumpkin slices 3–4 minutes per side until char marks appear and flesh is tender but not falling apart. Option B – Roast: Arrange on a parchment-lined baking sheet and roast in the 400°F (200°C) oven (can be with crostini) for 18–22 minutes, turning once, until golden and tender.

Remove and let cool slightly. If pieces are large, cut or tear into bite-size strips about 2 inches long for easier crostini topping.

While pumpkin cooks, place thinly sliced red onion in a bowl and sprinkle with 1 tbs apple cider vinegar and 1 tsp lemon juice. Toss and let sit 5–10 minutes to soften and mellow the raw edge.

In a separate bowl, whisk together 3/4 cup yogurt, 1/4 cup sour cream, 1/2 tsp honey, 1/2 tsp fine sea salt and 1/4 tsp black pepper until smooth.

Stir the softened onions into the yogurt mixture. Taste and adjust acidity or salt if needed. Chill briefly if desired; the sauce should be cool or room temperature when assembling so it contrasts with warm pumpkin.

Spread about 1 tablespoon of the onion sour onto each crostini slice, leaving a small border so it doesn't spill.

Top each spread with a piece or two of grilled/roasted pumpkin. Crumble about 1 tablespoon of feta or ricotta salata over each crostini.

Scatter a few toasted pumpkin seeds and a pinch of microgreens or chopped parsley on top of each. Finish each crostini with a very light drizzle (about 1/4 tsp) of aged balsamic or honey if using, and a pinch of flaky sea salt.

Arrange on a platter and serve immediately so crostini stay crisp. Leftover onion sour can be refrigerated up to 2 days; assembled crostini are best eaten within 1 hour.