Pump­kin cros­tini

First For Women - - Feel Good File -

“I host Thanks­giv­ing ev­ery year and I al­ways keep the ap­pe­tiz­ers sim­ple yet sur­pris­ing so I can fo­cus on the main dishes,” says Nicole Aber, FIRST as­so­ci­ate food ed­i­tor. “This au­tumn ‘br­uschetta’ recipe bursts with sea­sonal fla­vors—plus it’s so easy to make! First, I roast 2 cups of diced pump­kin tossed in 3 Tbs. of oil, adding salt and pep­per to taste, at 425°F for 30 min. Then I top store-bought cros­tini toasts with the pump­kin, chopped roasted red pep­pers, feta cheese chunks and a few dol­lops of my fa­vorite ready-made pesto sauce. To fin­ish, I gar­nish with fresh basil sprigs and voilà—a tasty fall ap­pe­tizer guar­an­teed to wow the crowd!”

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