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Gluten-Free Pumpkin Sausage Kale Pesto Crostini


  • 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


  • 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.
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