Description
This Butternut Squash, Cranberry, and Goat Cheese Crostini recipe combines the creamy tanginess of goat cheese with the sweet, tender butternut squash and tart cranberries atop crisped sourdough slices. Perfect as an elegant appetizer or a flavorful snack, these crostini offer a delightful balance of textures and seasonal flavors that are simple to prepare in just 35 minutes.
Ingredients
Scale
For the Crostini
- 2 1/2 tablespoons extra virgin olive oil
- 1 12-inch sourdough baguette, thinly sliced (1/4” 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 thyme, minced
- Salt and pepper to taste
Instructions
- Prepare the Oven and Baguette: Preheat the oven to 375°F. Set out the goat cheese to soften at room temperature. Thinly slice the sourdough baguette into 1/4 inch pieces. If the baguette is slightly stale, wrap it in a damp tea towel and microwave for 5 to 15 seconds to soften before slicing.
- Oil and Season the Baguette Slices: Using a pastry brush, coat both sides of each baguette slice evenly with 2 1/2 tablespoons of extra virgin olive oil. Sprinkle each slice lightly with salt and pepper to enhance flavor.
- Toast the Crostini: Arrange the olive oil-coated baguette slices on a baking sheet. Bake in the preheated oven for 5 minutes, then flip each slice and bake for an additional 3 to 4 minutes until the slices are crisp but not necessarily browned. Remove from oven and set aside to cool slightly.
- Sauté the Shallots: Heat 1 1/2 tablespoons of extra virgin olive oil in a large heavy-bottomed skillet over medium-high heat. Add the minced shallot and sauté for 2 minutes, stirring frequently until translucent and fragrant.
- Cook the Butternut Squash: Add the diced butternut squash to the skillet and continue sautéing for 4 minutes. Then reduce the heat to medium, add the minced garlic and 2 tablespoons of minced thyme, stirring to combine all ingredients.
- Simmer with Cranberries: Cook the mixture for a further 5 minutes, then stir in the roughly chopped cranberries. Season with salt and pepper to taste and continue cooking for an additional 4 to 10 minutes or until the squash is tender and easily pierced with a fork. Adjust cooking time based on squash cube size.
- Assemble the Crostini: Spread a generous layer of the softened goat cheese onto each toasted baguette slice. Spoon one to two spoonfuls of the butternut squash and cranberry mixture on top, gently pressing it into the goat cheese to secure it. Finish by sprinkling the remaining minced thyme over the assembled crostini.
Notes
- If your baguette is stale, briefly warming it wrapped in a damp towel prevents dryness and helps it crisp nicely.
- The size of the butternut squash cubes affects cooking time; smaller cubes will cook faster.
- Feel free to substitute thyme with rosemary or sage for a different herbal note.
- These crostini are best served warm or at room temperature to enjoy the contrast of textures and flavors.
- Leftover squash mixture can be refrigerated for up to 3 days and served with crackers or as a side dish.
