Pumpkin Sausage Kale Pesto Crostini.
Wow, that sounds like a mouthful right?
Well, it kinda is.
A layer of homemade kale walnut pesto is smothered on a toasted gluten free baguette slice. On top of that is finely chopped roasted pumpkin and spicy sausage, and then a thin slice of parmesan. Put all that into the oven for a few minutes and you have a great tasting gluten free appetizer to serve guests.
As I stated in my last post I decided to make 3 new recipes using Udi’s gluten free baked goods. Included with these goodies was a Fall Comfort contest that I hope you all, my readers had a chance to enter.
Who wouldn’t want a chance to win a $150 gift prize from Udi’s?
This is an easy recipe to make even though it may look complicated.
It is really just 5 steps.
1. Slice and toast the gluten free baguette.
2. Finely chop and bake the pumpkin.
3. Make the kale walnut pesto in your food processor.
4. Bake up the sausage and then finely chop.
5. Assemble it all together and bake in the oven for a few minutes.
See… easy!
Gluten-Free Pumpkin Sausage Kale Pesto Crostini
Ingredients
- 1 pkg Udi’s gluten free french baguettes
- 2 cups finely chopped pumpkin
- 1/4 tsp cumin
- 1/2 tbsp oil
- 1/4 tsp nutmeg and cinnamon
- 2 Spolumbo gluten free spicy italian sausages
- 1 large bunch kale
- 7 fresh sage leaves
- 1 cup toasted walnuts
- 1/2 – 3/4 cup olive oil
- 1/4 cup freshly grated parmesan cheese
- 1 tsp Maldon sea salt
- Parmesan cheese to thinly slice for topping
Instructions
- Preheat oven to 350 degrees.
- Slice the Udi’s gluten free baguette into slices.
- Brush each slice with a little bit of olive oil.
- Lay slices on a cookie sheet and bake for 7 minutes.
- Remove from oven and let cool.
- Preheat oven to 375 degrees.
- Finely chop 2 cups of pumpkin.
- In small bowl, mix the cubed pumpkin with the oil, cumin, cinnamon and nutmeg.
- Spread pumpkin on a parchment lined cookie sheet and bake for 35 minutes.
- Remove and cool.
- Preheat oven to 375 degrees.
- Bake the Spolumbos gluten free sausages on a cookie sheet for 30 minutes.
- Remove from oven.
- Once cooled, finely chop.
- In a small bowl mix the pumpkin with the sausage.
- In a food processor pulse the kale and sage leaves until finely chopped.
- Add the toasted walnuts, 1/2 olive oil, the parmesan cheese and process.
- Continue processing until a nice pesto is made.
- If pesto looks too dry you can add the other 1/4 cup of olive oil.
- Preheat oven to 375 degrees.
- Place toasted crostini on cookie sheet.
- Cover each crostini with the kale walnut pesto.
- Approximately about a tsp each.
- Top each pesto crostini with the pumpkin sausage mixture.
- Place a thin slice of parmesan cheese onto each crostini.
- Bake in the oven for 5-7 minutes.
- Remove from oven and serve warm.
- This makes around 24-28 crostinis depending on how thick you slice the gluten free baguettes.
