Gluten-Free Crostini with Roasted Pumpkin and Whipped Maple Yogurt Spread
Description
I’ve been making a TON of yogurt at home lately, and have been absolutely fascinated by the results achieved when you strain this overnight in your refrigerator through cheesecloth. As time passes, the liquid whey separates and strains from the yogurt, resulting in an incredibly thick spread that can be mixed with dried spices and herbs to become labneh.
But you can really do whatever you want with it! During this past week, I’ve been adding the thickened labneh-style spread on top of chicken chili, adding a dollop to my fish soup, using it like sour cream for fish tacos, and even eating it for breakfast with blueberries and walnuts!
For the crostini in this recipe, the thickened yogurt is whipped with some pure maple syrup and cracked black pepper, and used like a spread that sits underneath the roasted squash and pomegranate seeds.
Ingredients
Instructions
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Preheat the oven to 380˚F.
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While the oven is preheating, mix together the strained yogurt, maple syrup, and cracked black pepper. Set the mixture aside.
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Place the sliced gluten-free bread for the crostini onto a sheet tray, and bake in the oven for roughly 8 minutes, or until the bread is warmed-through and almost starting to get crispy and turn lightly-golden in color.
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Remove the lightly-toasted crostini from the oven, and set them aside.
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Remove the skin, soft insides, and seeds from the pumpkin or squash, and cut the remaining firm flesh in large dice.
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Coat the diced pumpkin or squash in the olive oil, and sprinkle with salt and red pepper flakes.
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Place the prepared pumpkin on a parchment paper-lined sheet tray, and bake at 380˚F until it is completely tender, or roughly 35-40 minutes.
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Remove the roasted pumpkin or squash from the oven, and get ready to assemble the crostini.
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To assemble the crostini, spread some of the whipped maple labneh onto the surface of each slice of lightly-toasted gluten-free bread. Top with some of the roasted squash, a few pomegranate seeds, and a tiny squeeze of fresh lemon juice. If you have any fresh herbs like chives lying around, slice them finely and use them here as a vibrant fresh garnish to add to the crostini at the end!
Note
To get the seeds out of fresh pomegranates, cut the fruit in half, and over a large mixing bowl, smack the rounded skin-side of each cut pomegranate half with the back of a hard metal or wooden spoon. The seeds should fall out. Remove the pithy white sections and you are left with beautiful pomegranate seeds.
