Recipe: Goat Cheese Crostini with Pumpkin Seeds & Squash Seed Oil–pairs with Gewurztraminer

You can substitute other toppings for the Goat Cheese Crostini to bring out the best in Gewurztraminer.  Consider using honey, quince paste or apricot preserves over the goat cheese to bring out the fruitiness.  A spoonful of hot pepper jelly, chutney, or thai peanut sauce over the goat cheese will give you the spicy pairing that people love with Gewurz.  Our favorite goat cheese is Lively Run from Interlaken, NY.

Recipe courtesy of Stonybrook Wholehearted Foods, Geneva, NY


1 thin baguette, sliced into rounds
2 Tbsp butternut squash seed oil, plus more for drizzling (you can substitute with pumpkin seed oil or extra virgin olive oil)
4 oz herb goat cheese
1/4 cup roasted roasted salted pumpkin seeds (pepitas)

Preheat oven to 375 degrees F. Brush baguette slices with 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 baguette slices with generous amount of goat cheese. Sprinkle with toasted pumpkin seeds and a drizzle of squash seed oil.  Yield—8-10 servings.