< Back

Pumpkin Goat Cheese Breakfast Crostini

Pumpkin Goat Cheese spread on to a crostini is a delicious breakfast all on its own, but once paired with sage, maple syrup, pumpkin seeds, and dried cranberries, these are bursting with fall flavor.

Pumpkin Crostini meal
Pumpkin Crostini recipe

the details

Prep Time: 10 Minutes
Cook Time: 10 Minutes
Total Time: 20 Minutes
Yield: 10


  • 1 stick unsalted butter, divided
  • 10 fresh sage leaves
  • 1 baguette, cut into 10 slices
  • 1 clove garlic, peeled
  • Salt and ground black pepper to taste
  • 6 ounces (170 grams) LaClare Creamery Pumpkin Goat Cheese
  • ½ cup dried cranberries
  • ¼ cup pumpkin seeds
  • Maple syrup, for drizzling


  1. Heat a small skillet over medium heat. Melt 4 tablespoons of butter and place the sage leaves and fry until golden brown, about 5 minutes. Remove the sage leaves from the pan.
  2. Melt the remaining butter in the skillet and add minced garlic. Place baguette slices in skillet and brown for 2 minutes on each side. Sprinkle with salt and pepper to taste.
  3. Top each crostini with about 1 tablespoon Pumpkin Goat Cheese and a fried sage leaf. Add a few dried cranberries and pumpkin seeds and a drizzle of maple syrup.