Goat Cheese Crostini with Pumpkin Seeds and Butternut Squash Seed Oil
1 sesame ficelle or thin baguette, sliced into rounds
2 Tbsp Maine-ly Drizzle's Butternut Squash Seed Oil
4 oz herb goat cheese
1/4 cup roasted roasted salted pumpkin seeds (pepitas)
Squash seed oil for drizzling
Preheat oven to 375 degrees F. Brush ficelle slices with butternut squash seed oil and place on baking pan. Bake in preheated oven for 6 minutes or until lightly toasted. Remove from oven and allow to cool.
In small mixing bowl, gently stir goat cheese with spoon to make spreadable. Immediately before serving, spread ficelle slices with generous amount of goat cheese. Sprinkle with toasted pumpkin seeds and a drizzle of delicata squash seed oil.