Description
A delightful appetizer featuring crispy sourdough crostini topped with a savory blend of sautéed butternut squash, cranberries, and creamy goat cheese, perfect for fall gatherings or light snacks.
Ingredients
Scale
Crostini
- 2 1/2 tablespoons extra virgin olive oil
- 1 12-inch sourdough baguette, thinly sliced (1/4” pieces)
- Salt and pepper to taste
Topping
- 3 ounces goat cheese, softened
- 1 1/2 tablespoons extra virgin olive oil
- 1 shallot, minced
- 1 1/2 cups butternut squash, 3/4 inch cubes, peeled and diced
- 2 cloves garlic, minced
- 1/2 cup dried cranberries, roughly chopped
- 2 1/2 tablespoons thyme, minced
- Salt and pepper to taste
Instructions
- Preheat and Prepare Baguette: Preheat your oven to 375°F. Slice the sourdough baguette into thin 1/4-inch pieces. If the baguette is a bit stale, soften it by wrapping in a damp tea towel and microwaving for 5-15 seconds.
- Brush and Season Crostini: Using a pastry brush, coat both sides of each baguette slice with 2 1/2 tablespoons of extra virgin olive oil. Sprinkle them with salt and pepper evenly.
- Bake Crostini: Place the coated baguette slices on a baking sheet in the preheated oven. Bake for 5 minutes, then flip each slice and bake for another 3-4 minutes. The crostini should become crisp but may not brown significantly. Remove from oven and set aside.
- Sauté Shallots: In a large, heavy-bottomed skillet, heat 1 1/2 tablespoons of olive oil over medium-high heat. Add minced shallots and sauté for about 2 minutes, stirring frequently, until fragrant and translucent.
- Cook Butternut Squash: Add the diced butternut squash to the skillet and continue sautéing for 4 minutes on medium-high heat. Then reduce heat to medium, add minced garlic and 2 tablespoons of minced thyme, stirring to combine.
- Simmer Mixture: Cook the squash mixture for another 5 minutes. Add the chopped dried cranberries and season with salt and pepper to taste. Continue cooking for 4 to 10 minutes, or until the squash is fork-tender. Cook longer if the squash pieces are larger.
- Assemble Crostini: Spread a generous layer of softened goat cheese on each crostini slice. Top with a spoonful or two of the warm butternut squash and cranberry mixture. Gently press the topping into the goat cheese to make it stick. Finally, sprinkle with the remaining minced thyme and serve immediately.
Notes
- Use a damp towel and microwave to soften stale baguette slices to ensure easier slicing and better texture.
- Adjust the size of butternut squash cubes to control cooking time; smaller cubes cook faster.
- For extra flavor, consider adding a drizzle of honey or balsamic glaze before serving.
- These crostini are best served fresh but can be prepared up to the cooking of the topping ahead of time and assembled when ready to serve.
