Roasted Pumpkin and Goat Cheese Crostini

Step 1
Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.

Step 2
Pile the diced pumpkin on the prepared baking sheet. Drizzle with 1 tablespoon oil and toss with your hands to lightly coat. Spread evenly and sprinkle with sage, salt, and pepper.

Step 3
Bake in the preheated oven until tender, about 20 minutes.

Step 4
Meanwhile, melt butter in a medium frying pan over medium heat. Add leek and cook until softened and beginning to caramelize, 5 to 7 minutes. Remove roasted pumpkin from the oven, add to the pan, and stir to combine.

Step 5
Preheat an outdoor grill for high heat and lightly oil the grate.

Step 6
Slice the baguette at an angle into 1/2-inch slices. Brush 1 side of each slice with remaining oil.

Step 7
Cook on the preheated grill until lightly browned, about 1 1/2 minutes per side.

Step 8
Remove from the grill and rub the garlic clove over the oiled side of each baguette slice 3 to 4 times. Spread goat cheese over each slice and top with a spoonful of the pumpkin-leek mixture. Drizzle lightly with balsamic glaze and serve immediately.