Christmas Crostini with Herbed Goat Cheese, Roasted Pumpkin and Fresh Pomegranate

Ingredients

• 1 loaf gluten-free bread I used a GF rye bread from my local market
• 4 cups peeled roasted and sliced pumpkin
• 8 oz goat cheese
• Salt and pepper
• Extra Virgin Olive Oil
• 1/4 cup pomegranate seeds
• Dill basil, tarragon, thyme, rosemary, chives, parsley— use the herbs you have! I did 1/2 cup of everything mixed together.

Instructions

1. Preheat your oven to 350F. Halve the pumpkin, remove the seeds and brush with a little olive oil. Place flesh side down on a parchment-lined baking sheet. Roast for 45-50 minutes or until tender.
2. In the meantime, toast your bread. I used a GF rye but use your favorite. A GF baguette would be just delicious!
3. Prepare your goat cheese. I added the cheese to a bowl with all of the minced arms. Using a fork, I mashed everything together. If you have a hard time doing this, I recommend letting your cheese sit at room temperature for a few minutes or adding a dash of filtered water to help temper it.
4. Once the pumpkin is roasted, prepare the crostini. I layered on the goat cheese mixture, roasted and sliced pumpkin, more fresh herbs and a generous sprinkle of pomegranate seeds. Drizzle olive oil on top and finish with salt and pepper.