Foodie Friday: Honey Roasted Pumpkin Crostini



It’s the season! You know the season for pumpkins, colored leaves and costumes! Your going to be seeing lots of pumpkin eats around these parts and we aren’t ashamed of it one bit. Hehe! For this Foodie Friday Guest post we are mixing it up a bit with an unexpected pumpkin recipe. The Honey Roasted Pumpkin Crostini…not just any ole’ pumpkin yummy goodness! This decadent dish was dreamed up by Dala of Thyme and Tamarind. I love how she perfectly describes fall in Phoenix!!!

“…thought of hot chocolate in our 95 degree F weather is… inhumane. When I was brainstorming on the premiere of a pumpkin recipe on Thyme and Tamarind, I knew it had to be summer and fall friendly. It had to be something you could enjoy under the sun AND by the fireplace. And that is how the Honey Roasted Pumpkin Crostini came to be.”

Dala’s Recommendations: You start with a loaf of French bread. Lightly toast the slices in the oven and then spread a generous spoonful of goat cheese on each slice. Top off with the roasted pumpkin and crispy arugula, and then drizzle your homemade balsamic glaze all over these little bites. If you’re feeling extra fancy, sprinkle some sunflower seeds and thank me later.
Enjoy this pumpkin perfection by my dear friend and don’t forget to check her out HERE, HERE and HERE! Happy seasons eatings!
  • 1 pie pumpkin, chopped to ½-inch cubes
  • 2 tbs olive oil
  • 2 tbs honey
  • 2 tsp brown sugar
  • salt and pepper to taste
  • 8 oz goat cheese
  • 1 cup of balsamic vinegar
  • 14 oz rustic french bread, sliced
  • Arugula and sunflower seeds for garnish
Honey Roasted Pumpkin
  1. Preheat oven to 400 degrees F
  2. Place chopped pumpkin on a baking sheet and drizzle with olive oil, honey, and salt and pepper to taste.
  3. Roast for 20 minutes, turning halfway.
  4. Sprinkle brown sugar evenly over the pumpkin bites and broil on high for five minutes.
Balsamic Glaze
  1. Pour the balsamic vinegar into a small saucepan over medium heat. Bring to a boil.
  2. Turn down the heat so that the boil reduces to a simmer. Stir frequently and allow to simmer until vinegar has reduced to at least half. It will thicken even more when removed from the stove top.
  3. Allow to cool and transfer to an airtight container; store in the refrigerator until ready to use.
  1. Spread each crostini with goat cheese, layer with roasted pumpkin, and garnish with arugula, sunflower seeds and a drizzle of the balsamic glaze.
For more about Dala and her dishes (both will give you heart eyes for days) visit Thyme + Tamarind!!!
Previous articleSTYLE: Our Mascara Picks
Next articleSTYLE: Fall Lip Color
Rachel has lived in Arizona most of her life and calls it home despite her California roots. She has loved design as far back as she can remember coloring, painting, crafting, and more as a child. Due to her job as a Marketing Coordinator, Rachel learned how to work in many design programs and it quickly took her graphic design skills to another level. Shortly after having her first child she began to blog about motherhood. She started a shop called Just Us Three to provide friends and family with baby accessories, and card designs soon followed. Rachel is blessed to marry her high school sweetheart and be a family of five. She is passionate about God, her family, design, party planning, blogging, social media, local AZ family happenings and more!



Please enter your comment!
Please enter your name here