Goat Cheese Crostini with Pumpkin Seed Oil


1 thin baguette, sliced into rounds about 1″ thick
2 Tbsp Butternut Squash Seed Oil
4 oz herbed goat cheese (chevre)
1/4 Cup roasted, salted pumpkin seeds (pepitas)
Pumpkin Seed Oil for drizzling


Preheat oven to 375 degrees F. Using a basting brush, lightly coat both sides of each baguette slice with Butternut Squash Seed Oil and place in a single layer on a rimmed baking sheet. Bake until lightly toasted, about 6 min. Remove baking sheet from oven and allow toasts to cool.

Meanwhile, allow the herbed chevre to come to room temperature, so that it is more “spreadable.” Stir gently with a spoon if necessary to soften cheese.  While toasts are still warm, and immediately before serving, spread baguette slices with a liberal dollop of softened goat cheese. Garnish with toasted pepitas and a finishing drizzle of Pumpkin Seed Oil.

Adapted from wholehearted foods.