Snack Like A Southerner: Butternut Squash, Cranberry & Goat Cheese Crostini

Butternut Squash, Cranberry & Goat Cheese Crostini
(spoonforkbacon)

Ingredients:
2 1/2 tablespoons extra virgin olive oil

1 (12”) sourdough baguette, thinly sliced (1/4” pieces)
3 to 4 ounces goat cheese, softened
topping:
1 1/2 tablespoons extra virgin olive oil
1 shallot, minced
1 1/2 cups peeled and diced butternut squash
2 garlic cloves, minced
1/2 cup dried cranberries, roughly chopped
2 1/2 tablespoons minced thyme
salt and pepper to taste

Step One: "Preheat oven to 375˚F."

Step Two: "Brush each side of sliced baguette pieces with oil and lightly season with salt and pepper."

Step Three: "Bake for 5 minutes, flip each crostini, and continue to bake for an additional 3 to 4 minutes. Remove from oven and set aside."

Step Four: (for topping) "Pour oil into a heavy bottom skillet and place over medium-high heat. Add shallots and sauté for 2 minutes." 

Step Five: "Add squash and continue to sauté for 4 minutes. Reduce heat to medium, add garlic and 2 tablespoons thyme and stir together. Season with salt and pepper." 

Step Six: "Cook mixture for 5 minutes, add cranberries and season with salt and pepper."

Step Seven: "Continue to cook for 4 to 5 minutes or until squash is fork tender. Stir in remaining thyme and adjust seasonings."

Step Eight: (to assemble) "Spread a small amount of goat cheese onto each crostini and top with a spoonful or two of the squash mixture. Serve."

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