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Butternut Squash Cranberry and Goat Cheese Crostini Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 23 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Butternut Squash, Cranberry, and Goat Cheese Crostini are a perfect fall appetizer featuring oven-toasted sourdough slices topped with a warm, savory-sweet sautéed butternut squash and cranberry mixture, finished with creamy goat cheese and fresh thyme. Crispy, creamy, and bursting with seasonal flavors, these crostini are a delightful treat for gatherings or a sophisticated snack.

Ingredients

For the Crostini

  • 2 1/2 tablespoons extra virgin olive oil
  • 1 12-inch sourdough baguette, thinly sliced (1/4 inch pieces)
  • Salt and pepper to taste

For the 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 fresh thyme, minced
  • Salt and pepper to taste

Instructions

  1. Preheat and Prepare the Baguette: Preheat your oven to 375°F. Set the goat cheese out to soften at room temperature. Slice the sourdough baguette into thin 1/4-inch pieces. If the baguette is slightly stale, soften it by wrapping in a damp tea towel and microwaving for 5-15 seconds.
  2. Brush and Season the Crostini: Using a pastry brush, evenly coat both sides of the baguette slices with 2 1/2 tablespoons of extra virgin olive oil. Lightly sprinkle with salt and pepper to taste.
  3. Bake the Crostini: Arrange the baguette slices on a baking sheet and bake in the preheated oven for 5 minutes. Flip each slice and bake an additional 3-4 minutes. The crostini will crisp up without necessarily browning. Remove from the oven and set aside.
  4. Sauté Shallots: In a large, heavy-bottomed skillet, heat 1 1/2 tablespoons of olive oil over medium-high heat. Add the minced shallots and sauté for about 2 minutes until fragrant, stirring frequently to prevent burning.
  5. Add and Cook Butternut Squash: Add the diced butternut squash cubes to the skillet and continue to sauté for 4 minutes. Then reduce the heat to medium.
  6. Add Garlic and Thyme: Stir in the minced garlic and 2 tablespoons of fresh thyme. Mix well and cook for another 5 minutes to allow the flavors to meld.
  7. Add Cranberries and Season: Incorporate the chopped dried cranberries and season the mixture with salt and pepper to taste. Continue to cook for another 4-10 minutes or until the squash is fork-tender, cooking longer if the squash cubes are larger.
  8. Assemble Crostini: Spread a layer of softened goat cheese onto each toasted baguette slice. Spoon a generous amount of the warm butternut squash and cranberry mixture on top. Press gently so the topping adheres to the cheese.
  9. Garnish and Serve: Sprinkle the remaining minced thyme over the assembled crostini for a fresh herbal finish. Serve immediately while warm for the best taste and texture.

Notes

  • For best results, use fresh thyme rather than dried to maximize flavor.
  • If you prefer a sweeter topping, increase the amount of dried cranberries slightly.
  • These crostini are best served immediately to maintain the crispness of the bread.
  • Feel free to substitute goat cheese with cream cheese or ricotta for a milder flavor.
  • Leftover topping can be refrigerated and served cold or warmed again as a spread or side.

Find it online: https://slsrecipes.com/butternut-squash-cranberry-and-goat-cheese-crostini-recipe/