Fresco Cheese Crostini with Pumpkin Mojo

Ingredients

• 1/2 Specially Selected French Baguette, sliced into 1/4-inch slices
• 1 cup Carlini Extra Virgin Olive Oil, divided
• 1 teaspoon Stonemill Essentials Chili Powder
• 2 teaspoons Stonemill Essentials Pumpkin Pie Spice
• 1 tablespoon Baker’s Corner Brown Sugar
• 1/2 teaspoon Stonemill Essentials Iodized Salt
• 1/2 teaspoon Stonemill Essentials Ground Black Pepper
• 3/4 cup Baker’s Corner 100% Pure Canned Pumpkin
• 1 orange, zested
• 1/3 cup fresh orange juice (about 2 oranges)
• 1 lime, zested
• 1/4 cup fresh lime juice (about 3 limes)
• 5 ounces Benita Fresco Cheese, sliced into 10 rectangles
• 2 1/2 cups SimplyNature Organic Baby Arugula

Preparation

1. Preheat oven to 400°F.
2. In large bowl, combine baguette slices and 1/4 cup oil, toss until coated. Place in single layer on baking sheet. Bake for 6 minutes. Reserve.
3. In medium bowl, combine chili powder, pumpkin pie spice, brown sugar, salt, pepper, pumpkin, orange zest, orange juice, lime zest and lime juice. Gradually whisk in remaining oil. Reserve.
4. Heat non-stick skillet over medium-high heat. Sear fresco cheese on each side until golden brown. Remove from pan and cool. Slice each rectangle on diagonal.
5. Arrange baguette slices on serving platter. Top each with few pieces of arugula followed by slice of fresco cheese. Drizzle with pumpkin mojo.

Preparation Time

20 minutes

Cook Time

20 minutes

Total Time

40 minutes

Serves

25 crostini

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