Crispbreads with Cream Cheese and Pumpkin Butter
The full-bodied flavor of four perfectly blended, wholesome grains (rye, wheat, oats and barley) is in every bite of our Multi Grain bread. The oat flakes and rye bran topping add delicious complexity to each extra-crunchy thick slice.
Made with:
Multi Grain
Ingredients
8 WASA MULTI GRAIN CRISPBREADS
1 CUP PUMPKIN PUREE
1 TABLESPOON LEMON JUICE
1 CUP GRANULATED SUGAR
1/2 TEASPOON GROUND CINNAMON
1/4 TEASPOON GROUND NUTMEG
1/4 TEASPOON GROUND GINGER
1/4 TEASPOON GROUND ALLSPICE
1/8 TEASPOON GROUND CLOVES
SALT, PINCH
1 CUP CREAM CHEESE
3/4 CUP PECANS, FINELY CHOPPED
8 WHOLE PECANS AND 8 BASIL LEAVES (FOR GARNISH)
How to:
1.
To make the pumpkin butter: add and combine pumpkin puree, lemon juice, sugar, spices, and salt in a medium saucepan over high heat. Boil until thickened (no longer than 5 minutes), stirring constantly. Remove from heat and transfer to a sealable glass jar, allowing to cool until ready to serve. After serving, seal and refrigerate for up to 2 weeks. You can also use store-bought pumpkin butter in a pinch!
2.
To create the pecan cream cheese spread, stir together the cream cheese and chopped pecans in a separate bowl.
3.
To serve: spread 2 tablespoons of the pecan cream cheese on each Wasa Multi Grain crispbread. Add a pumpkin-shaped spoonful of pumpkin butter, then place the pecan as a stem and basil leaf as the vine.
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