The holidays are just around the corner – party time! When I realized I didn’t have any party food on the blog I freaked and then made 3 festive fall appetizers for you all at once. Two are vegan, one has whipped goat cheese – all are tasty and easy to make. So grab a baguette or a ciabatta loaf and let’s celebrate!
Roasted Pumpkin Crostini with Curry & Coconut Sugar {Vegan}
Ingredients for the Pumpkin Crostini
1 small sugar pumpkin and seeds
3 handful arugula
1 shallot
1 teaspoon curry powder
1 teaspoon coconut sugar or brown sugar
2 pinches pepper flakes
salt and pepper to taste
high heat oil for roasting
Directions
Peel and cube pumpkin. Toss in spices and oil and roast at 350 F for 10 minutes. For maximum crispy seeds – let them dry out completely before tossing in spices and oil to roast for less than 10 minutes on middle to upper rack. Toss roasted pumpkin and seeds with arugula while warm. Serve on olive oil toasted bread. I added a finely chopped shallot at the last minute.
Whipped Goat Cheese with Wine-Soaked Cherries & Rosemary
Ingredients for the Goat Cheese Crostini
5oz goat cheese
2 tablespoons half & half
1/2 cup dried cherries
red wine, enough to soak the cherries in
fresh rosemary
white pepper
Directions
Let the the cherries soak in the wine for at least 30 minutes to get nice and plump. In a stand mixer or with an electric beater – mix goat cheese and half and half until smooth and creamy. Spread cheese on toast, top with cherries, finely chopped rosemary and a dusting of white pepper.
Mushroom Pâté with Sun-Dried Tomatoes & Pecans {Vegan}
Recipe adapted from Food & Wine
Ingredients for the Mushroom Pâté
1 package mushrooms, about 2.5 cups
1 cup sun-dried tomatoes
1 cup toasted pecans
4 cloves garlic
scant 1/4 cup tamari
scant 1/4 cup red wine
1 heaping tablespoon nutritional yeast
2 pinches red pepper flakes
fresh rosemary
pepper
olive oil
Directions
Chop mushrooms (I used baby belle) and simmer in tamari and wine – add the garlic and some rosemary to this simmering situation as well. After the mushrooms are fragrant and brown – let cool for a minute before adding all ingredients to the food processor. Pulse to combine while you add a generous stream of olive oil. Top serving dish with finely chopped sun-dried tomatoes and fresh rosemary.
If you’re asking yourself which one to make first, the mushroom spread is fantastic. I saw the recipe in a Food & Wine magazine years ago and have been making it ever since. It’s a sure hit with veg-heads and meat-eaters alike and gets requested time and time again.