3 years ago
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Butternut Squash, Goat Cheese, and Cranberry Crostini
These will be the perfect appetizer at any holiday party you may have coming up! Butternut Squash, Cranberry and Goat Cheese Crostini Serves 8 to 10 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 Directions: 1. Preheat oven to 375˚F. 2. Brush each side of sliced baguette pieces with oil and lightly season with salt and pepper. 3. Bake for 5 minutes, flip each crostini, and continue to bake for an additional 3 to 4 minutes. Remove from oven and set aside. 4. For topping: Pour oil into a heavy bottom skillet and place over medium-high heat. Add shallots and sauté for 2 minutes. 5. 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. 6. Cook mixture for 5 minutes, add cranberries and season with salt and pepper. 7. Continue to cook for 4 to 5 minutes or until squash is fork tender. Stir in remaining thyme and adjust seasonings. 8. 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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