Pumpkin Crostini

Turn on the broiler or preheat the oven to 450.

Thinly slice the french bread and lay the slices out on a baking sheet. Drizzle some of the olive oil over the bread slices and place them in the oven for 5 – 8 minutes, or until golden and crispy.

Meanwhile, heat the olive oil in a medium skillet over a medium high heat. Once the oil is hot, add the shallots and turn down to medium. Saute the shallots until they are soft, about 5 minutes.

Add the chopped sage and stir well so that it gets coated in the oil. Cook for about 1 minute. Add the pumpkin, maple syrup, salt, and pepper and stir well. Let the mixture cook until it has thickened, 8 – 10 minutes if you are using canned pumpkin, less time if you are using fresh.

Once the pumpkin mixture has reached your desired thickness, remove from heat and spread on top of the bread slices. Sprinkle feta on top, if desired.