WHY YOU’LL LOVE THIS RECIPE
These Mini Pear and Feta Toasts are the appetizer that pleases everyone! These crostinis are made of slices of toasted gluten free baguettes topped with a creamy pumpkin spread, goat cheese topping, pears pumpkin seeds and sweet honey! They take less than 10 minutes to make and you’re guests won’t even know they are gluten free! These toasts are gluten free, with a vegan option and dairy free option.
You can enjoy these Mini Pear and Feta Toasts by yourself for a snack, or prepare them for a fun party appetizer! I promise you, these mini toasts hit the spot with guests every single time.
These gluten free Mini Pear and Feta Toasts are a delightful combination of crusty gluten freen French bread, and a creamy pumpkin spread that takes literally five minutes to make!
The spice of the pumpkin spread plus the sweetness of the honey are a combination you’ll be craving over and over.
These Mini Pear and Feta Toasts are a gluten-free appetizer that is hands down absolutely delicious and a sure crowd pleaser.
Can’t find any crust gluten free bread? No problem! You can create these appetizers on a cracker or even a slice of sweet potato!
If you enjoy these Mini Pear and Feta Toasts, you’ll also enjoy the cranberry and feta gluten free crostinis!
INGREDIENTS & SUBSTITUTIONS
For the toasted Gluten Free toast base:
- 1 gluten free baguette
- 1 tbsp honey, vegan honey or maple syrup
- 1 tbsp cinnamon
To make the Pumpkin puree spread:
- 1/4 cup Canned pumpkin
- 1/4 cup goat cheese or vegan goat cheese
- 1 tbsp honey, vegan honey or maple syrup
For the Gluten Free toast Toppings:
- 3 tbsp goat cheese cheese or vegan goat cheese
- 1 pear, sliced thin
- 3 tbsp pumpkin seeds
- 1 tbsp cinnamon
- 1 tbsp cumin
- 1 tbsp drizzle of honey, vegan honey or maple syrup on top
TASTE & TEXTURE
These Mini Pear and Feta Toasts are a crispy little slice of crusty, toasted bread, topped with all the best holiday flavors. The pumpkin seeds and goat cheese are salty to offset the sweetness of the cinnamon and honey! These Mini Pear and Feta Toasts are fresh and a fun appetzier to serve this holiday season!
DIRECTIONS
1. Cut the gluten free baguette into 1/2” slices, drizzle with honey and top with cinnamon. Add to a baking sheet and bake until crispy, approx 3-5 minutes on 350.
2. While the toasts are baking, blend the pumpkin puree, honey and goat cheese.
3. Remove the toasts from oven, top with pumpkin puree mixture, goat cheese and pumpkin seeds.
4. Drizzle with honey and sprinkle with cumin and cinnamon.
EXPERT TIPS & TRICKS
HOW TO MAKE THIS LOWER CARB
To make these Mini Pear and Feta Toasts lower carb you can put these same toppings on a sweet potato slice, an apple slice, a pear slice or even a cauiflower pizza crust!
HOW TO MAKE THIS VEGAN
To make these Mini Pear and Feta Toasts vegan make sure to use vegan honey and vegan cheese.
HOW TO SERVE & STORE
I like to serve these Mini Pear and Feta Toasts as soon as I made them. Gluten free bread doesnt stay well, it gets stale fast, and gluten free toasted bread gets stale even faster! Make sure to serve these as soon as you’re done preparing them.
Mini Pear and Feta Toasts (gluten free)
Ingredients
For the toasted Gluten Free toast base:
- 1 gluten free baguette
- 1 tbsp honey vegan honey or maple syrup
- 1 tbsp cinnamon
To make the Pumpkin puree spread:
- 1/4 cup Canned pumpkin
- 1/4 cup goat cheese or vegan goat cheese
- 1 tbsp honey vegan honey or maple syrup
For the Gluten Free toast Toppings:
- 3 tbsp goat cheese cheese or vegan goat cheese
- 1 pear sliced thin
- 3 tbsp pumpkin seeds
- 1 tbsp cinnamon
- 1 tbsp cumin
- 1 tbsp drizzle of honey vegan honey or maple syrup on top
Instructions
- Cut the gluten free baguette into 1/2” slices, drizzle with honey and top with cinnamon. Add to a baking sheet and bake until crispy, approx 3-5 minutes on 350.
- While the toasts are baking, blend the pumpkin puree, honey and goat cheese.
- Remove the toasts from oven, top with pumpkin puree mixture, goat cheese and pumpkin seeds.
- Drizzle with honey and sprinkle with cumin and cinnamon.
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