I told you I was obsessed with this cookbook.
And this is the perfect appetizer for fall. In fact, I’m pretty sure this is what fall tastes like.
Crunchy crostini is topped with a sweet pumpkin-mascarpone spread that is spiced with nutmeg before being sprinkled with fried sage and spicy pecans.
Each bite was perfection.
A little sweetness, a little spice, and a lot of fall. It’s such a lovely combination of flavors.
If I were to make these again, I think I would try using goat cheese instead of mascarpone for a little more tanginess.
And I loved my switch of using pecans instead of hazelnuts. Pecans are just “so fall” to me.
But seriously, I’m probably going to make a recipe or three from her cookbook again this weekend. Because I just can’t help myself.
And if you come over for “appy” hour anytime in the next three months, I’ll probably serve you a plate of these nuggets.