Pumpkin & Burrata Crostini

Ingredients

• 2 cups diced raw pumpkin
• 2 tablespoons extra-virgin olive oil, divided
• 2 teaspoons chopped fresh sage
• salt and ground black pepper to taste
• 1 French baguette
• 1 clove garlic
• 1 Burrata cheese
• Few sprigs of fresh thyme

Instructions

1. Preheat the oven to 200 degrees celsius and line a baking sheet with parchment paper.
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.
3. Bake in the preheated oven until tender, about 20 minutes.
4. Preheat an outdoor grill for high heat and lightly oil the grate.
5. Slice the baguette at an angle into 1/2-inch slices. Brush 1 side of each slice with remaining oil.
6. Cook on the preheated grill until lightly browned, about 1 1/2 minutes per side.
7. Remove from the grill and rub the garlic clove over the oiled side of each baguette slice 3 to 4 times. Lightly smash pumpkins on each baguette slice & Pull apart the burrata and place ontop and garnish with fresh thyme leaves.