If you’re looking for an easy, 15-minute gluten-free appetizer, these Gluten Free Crostini are perfect! They are made with simple ingredients and are bursting with fall flavors. These “little toasts” are toasty and crisp and topped with my favorite autumn flavors like pecans and goat cheese. This recipe is ideal for anyone with celiac disease, food allergies, or intolerances because the base is made with a gluten free baguette.
If you enjoy these crostinis, you’ll also enjoy these cranberry and feta gluten free crostini!
WHY YOU’LL LOVE THIS RECIPE
- These gluten free crostinis are a delightful combination of crusty gluten free 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. I love to switch up this recipe by using a different spread or a different nut.
- You can enjoy any of these Crostinis by yourself for a snack, or prepare them for a fun party appetizer! I promise you, these crostinis hit the spot with guests every single time.
- Can’t find any crust gluten free bread? No problem! You can create these appetizers on a gluten free cracker or even a slice of sweet potato!
INGREDIENTS & SUBSTITUTIONS
Gluten free baguette: My favorite is the schars gluten free baguette. Trader joe’s also has a great gluten free baguette option too!
Goat cheese cheese: for a dairy free or vegan recipe you can use a vegan goat cheese or any soft vegan cheese like vegan cream cheese!
Pumpkin seeds: I love adding these for some crunch! You can use any nut or seed here.
Cranberry sauce: This always reminds me of thanksgiving! Any cranberry may or even a goat cheese with cranberries in would be delicious.
Candied pecans: I love candied pecan! If you want to cut back on sugar you can use raw pecans.
DIRECTIONS
1. First, I cut the gluten free baguette into 1/2” slices, drizzle with honey and top with cinnamon. Next, I add to a baking sheet and bake until crispy, approx 3-5 minutes on 350.
2. While the Gluten Free Crostini are baking, I blend togetger the pumpkin puree, honey and goat cheese.
3. Remove the crostinis from oven, top with pumpkin puree mixture, goat cheese, cranberry sauce, pumpkin seeds and a candied pecan.
4. Lastly, I drizzle with honey and sprinkle with cumin and cinnamon.
EXPERT TIPS & TRICKS
- To make these Pecan Goat cheese Gluten Free Crostini 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!
- To make these gluten free crostini vegan make sure to use vegan honey and vegan cheese.
- I like to line my baking sheet with parchment paper for easy clean up after! You guys know I hate doing dishes!
- Instead of baking in the oven, you can air fry the crostini base instead! I air fry on 350 until the crostini are browned and crispy, about 5 minutes.
HOW TO SERVE & STORE
I like to serve these Pecan Goat cheese Gluten Free Crostini 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.
To store, I add the gluten free crostini to an airtight container for up to four days. The bread may get a little soggy. To avoid this, store the bread separately without the toppings. You may need to bake or air fry the bread again before serving to make sure they are as crispy as possible!
Pecan Goat Cheese Gluten Free Crostini
Ingredients
For the toasted Gluten Free Crostinis base:
- 1 gluten free baguette
- 1 tbsp honey vegan honey or maple syrup
- 1 tbsp cinnamon
For 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 Crostinis Toppings:
- 3 tbsp goat cheese or vegan goat cheese
- 3 tbsp pumpkin seeds
- 3 tbsp cranberry sauce
- 1 tbsp cinnamon
- 1 tbsp cumin
- Candied pecans
- 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 Gluten Free Crostinis are baking, blend the pumpkin puree, honey and goat cheese.
- Remove the crostinis from oven, top with pumpkin puree mixture, goat cheese, cranberry sauce, pumpkin seeds and a candied pecan.
- Drizzle with honey and sprinkle with cumin and cinnamon
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