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.