Description
This Butternut Squash, Cranberry, and Goat Cheese Crostini recipe offers a delightful combination of sweet roasted butternut squash, tart cranberries, and creamy goat cheese on crisp toasted sourdough slices. Perfect as an elegant appetizer or light snack, these crostini balance savory and sweet flavors with fresh thyme and a hint of garlic.
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, 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
- Preheat and prep bread: Preheat your oven to 375°F. Set the goat cheese out to soften to room temperature. Slice the baguette into thin 1/4 inch slices. If the bread feels stale, wrap it in a damp tea towel and microwave for 5-15 seconds to soften.
- Brush and season crostini: Brush both sides of each sliced baguette piece with 2 1/2 tablespoons of olive oil using a pastry brush. Lightly sprinkle with salt and pepper.
- Bake crostini: Arrange baguette slices on a baking sheet and bake in preheated oven for 5 minutes. Flip each piece after 5 minutes and bake an additional 3-4 minutes until crisp but not necessarily browned. Remove from oven and set aside.
- Sauté shallots: In a large heavy-bottomed skillet, heat 1 1/2 tablespoons olive oil over medium-high heat. Add minced shallots and sauté for about 2 minutes, stirring frequently until softened.
- Add butternut squash and garlic: Add the diced butternut squash to the skillet and sauté for 4 minutes. Reduce heat to medium, then add minced garlic and 2 tablespoons of minced thyme, stirring to combine.
- Cook mixture until tender: Continue cooking the mixture for 5 minutes, then stir in chopped cranberries. Season with salt and pepper to taste. Cook for another 4-10 minutes until the squash is fork-tender, cooking longer if squash cubes are larger.
- Assemble crostini: Spread each toasted baguette slice with a layer of softened goat cheese. Spoon a generous amount of the butternut squash and cranberry mixture on top, gently pressing it into the cheese to adhere. Sprinkle with remaining thyme and serve immediately.
Notes
- For extra flavor, you can roast the butternut squash cubes instead of sautéing, which will add a caramelized sweetness.
- If you prefer a vegan version, substitute goat cheese with a plant-based cheese alternative.
- Use fresh thyme if possible for the best aroma, but dried thyme can be used as a substitute in smaller quantities.
- Store any leftover topping separately in an airtight container in the refrigerator for up to 3 days.
- This recipe is best served fresh to maintain crostini crispness.
