Whipped Pumpkin Feta with Marionberry Crostini & Fried Sage

Fall flavor at its finest: creamy, herby, tangy, and just the right amount of crunch.

Whipped Pumpkin Feta with Marionberry Crostini & Fried Sage

This one's a total showoff. The whipped pumpkin and feta bring creamy richness, the Marionberry sauce adds sweet-tart magic, and the fried sage takes it all the way. Perfect for fall gatherings, brunch boards, or anytime you want to feel fancy with minimal effort.

Ingredients:

• 1/2 cup pumpkin purée
• 1/2 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp honey
• 1 pack Howl at the Spoon Marionberry Sauce
• 1 small baguette, sliced into rounds
• 10 fresh sage leaves
• Olive oil for frying
• Salt and pepper to taste

Instructions:

1. In a food processor, combine pumpkin purée, feta, 2 tbsp olive oil, and honey. Blend until smooth and creamy. Season to taste.
2. Toast baguette slices until golden brown.
3. In a small skillet, fry sage leaves in olive oil for 1–2 minutes until crispy. Drain on a paper towel and sprinkle with a pinch of salt.
4. Spread pumpkin feta on each crostini, drizzle with Marionberry sauce, and top with a fried sage leaf.

Flavor tip: Swap pumpkin for butternut squash or sweet potato purée for a twist.