Description
These Butternut Squash, Cranberry, and Goat Cheese Crostini combine the creamy tang of goat cheese with a warm, sweet-savory topping of sautéed butternut squash, tart dried cranberries, and fragrant thyme on crispy toasted baguette slices. Perfect as an elegant appetizer or a flavorful snack, these crostini balance fresh and comforting fall flavors with a satisfying crunch.
Ingredients
Scale
Crostini
- 2 1/2 tablespoons extra virgin olive oil
- 1 12-inch sourdough baguette, thinly sliced (1/4” pieces)
- Salt and pepper to taste
Topping
- 3 ounces goat cheese, softened
- 1 1/2 tablespoons extra virgin olive oil
- 1 shallot, minced
- 1 1/2 cups butternut squash, peeled, diced into 3/4 inch cubes
- 2 cloves garlic, minced
- 1/2 cup dried cranberries, roughly chopped
- 2 1/2 tablespoons thyme, minced (divided: 2 tablespoons for cooking, 1/2 tablespoon for garnish)
- Salt and pepper to taste
Instructions
- Preheat and prepare the baguette: Preheat your oven to 375°F. Set out the goat cheese to soften. Slice the sourdough baguette into thin 1/4-inch pieces. If the baguette is stale, wrap it in a damp tea towel and microwave for 5-15 seconds to soften.
- Brush and season crostini: Using a pastry brush, coat each side of the sliced baguette pieces with 2 1/2 tablespoons of olive oil. Sprinkle them with salt and pepper evenly.
- Bake the crostini: Arrange the baguette slices on a baking sheet and bake in the preheated oven for 5 minutes. Flip each slice over and bake an additional 3 to 4 minutes until they are crisp. The crostini may not brown but will become nicely crisp. Remove from oven and set aside.
- Sauté shallots: Heat 1 1/2 tablespoons olive oil in a large heavy-bottomed skillet over medium-high heat. Add the minced shallots and sauté for about 2 minutes, stirring frequently until they soften.
- Cook the butternut squash: Add the diced butternut squash to the skillet and continue sautéing for 4 minutes over medium-high heat. Then reduce the heat to medium, add minced garlic and 2 tablespoons of thyme, and stir to combine.
- Simmer topping mixture: Continue cooking the mixture on medium heat for another 5 minutes, stirring occasionally. Add the chopped dried cranberries next. Season with salt and pepper to taste. Cook an additional 4 to 10 minutes, until the squash is tender when pierced with a fork. The longer cook time depends on the size of squash cubes.
- Assemble crostini: Spread a layer of the softened goat cheese on each crostini slice. Top with a spoonful or two of the warm butternut squash and cranberry mixture, gently pressing it into the goat cheese to help it stick.
- Garnish and serve: Sprinkle the remaining thyme over the assembled crostini for a fresh herbal note and serve immediately while warm.
Notes
- Use fresh thyme for the best flavor; dried thyme can be substituted at 1/3 the quantity.
- For extra crunch, bake the crostini a little longer but watch carefully to avoid burning.
- Softening the goat cheese beforehand makes spreading easier and enhances the taste.
- The squash can be prepared a day ahead and reheated gently to save time.
- For a vegan option, substitute goat cheese with a plant-based cheese alternative.
