Butternut Squash, Cranberry & Goat Cheese Crostini
2 1/2 tablespoons extra virgin olive oil
1 (12”) sourdough baguette, thinly sliced (1/4” pieces)
3 to 4 ounces goat cheese, softened
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."