This Butternut squash goat cheese crostini is a mélange of sweet, savory, creamy, and crunchy goodness. An elite appetizer for your dinner table that is super easy to make.
When it comes to cooking, nothing gives me immense happiness than using seasonal fresh produce. All fall and winter I love everything squash. Butternut squash is indeed a clear winner when it comes to fall-inspired creamy pasta or a hearty one-pot meal like this bean butternut squash chili. The recipe that I am sharing with you is a really easy appetizer, so let’s get started.
What is crostini?
Crostini is an Italian word that translates to “little crusts”. Small pieces of bread like baguette are lightly coated with olive oil and toasted in the oven until crisp. It tastes crispy yet tender from the inside. Crostini forms an amazing base to put various toppings like cheese, sauces, spreads, fruit, grilled veggies, or spring mix.
What kind of bread is ideal for this recipe?
Apart from French baguette, sourdough, ciabatta, or sandwich roll works great too. Any crusty artisan bread will be able to hold the toppings well.
A toasted whole grain bread is a good idea if you want to make it as a healthy snack in a jiffy.
Ingredients to make crostini.
French baguette or roll – I like to use French bread for the base of this recipe. You may use sourdough or healthy grain bread.
Butternut Squash – I like to buy chopped cubed butternut squash from Costco. All I have to do is then just roast them in the oven.
Goat cheese – It is creamy and has a hint of tang, perfect for this recipe.
Pomegranate – Looks festive and adds a delectable sweetness and crunch.
Chiffonade basil– I like to cut basil leaves in thin strips with scissors. Fresh herbs lend freshness and taste to the crostini.
Easy 4-step process
Roast butternut squash
Flip the cubed butternut squash pack on a baking dish.
Drizzle it with oil and the above-mentioned seasoning.
Make sure you line the cubes in a single layer and not overcrowd for even baking.
Bake in a preheated oven at 400 deg F for 25-30 minutes flipping them roughly mid-way.
Once roasted, pull it out of the oven and let it cool before proceeding.
Soften the goat cheese
When you open a package of goat cheese, you will notice that it is a bit crumbly and hard to spread.
You do not need any special tools to whip it. Simply pop it in the microwave for 10 seconds and stir.
It will be creamy and very easy to spread.
Crisp up the baguette
Cut the French baguette in ½” thick slices using a serrated knife.
You can either toast the baguette slices on a skillet or bake them in the oven at 400 deg F for 10 minutes flipping once in between. It should have a nice golden brown top when done.
Lightly spray the bread slices with olive oil or you can use butter as well.
I love using garlic or herb butter for extra flavor.
Assemble the crostini
You can use the bread to warm straight out of the oven or let it cool down completely and then proceed.
Simple smear a generous amount of goat cheese on each crostini. Add basil and roasted squash to it.
Just add 2-3 pieces and do not overcrowd it.
Add pomegranates if available.
Drizzle it lightly with balsamic glaze.
Possible substitutes
Swap sweet potatoes for butternut squash.
If you do not have balsamic glaze then substitute it with a tablespoon agave or maple syrup and ½ teaspoon lemon juice. Toss the already roasted butternut squash in it and then top it on the crostini.
Use sage instead of basil. If the fresh herb is unavailable, use a sprinkle of dried ones instead.
You can add chopped kale or spinach to every crostini as well.
Swap pomegranate perils with dried cranberries.
Use ricotta or cream cheese instead of goat cheese.
Smart tips to make it efficiently
You can roast butternut squash up to 4 days ahead of time and store it in the refrigerator.
Slice up the baguette and store it at room temperature in a zip lock bag.
Or toast the bread slices, completely cool them and store in an airtight container at room temperature for three days. You can crisp them again in the oven at 400 deg F for 2 minutes.
Always soften the goat cheese before spreading.
I love crostini because –
It is easy to make and kid-friendly.
You can prepare it ahead of time.
It can scale up for a big party or down for an intimate dinner.
KEEP IN TOUCH – Are we friends yet? Let’s connect on Facebook| Instagram | Pinterest | Twitter. Never miss a recipe. Please subscribe to my blog. It is free! Check out easy recipe videos on my YouTube channel now! Pin this photo for future reference.
Fall/Winter Seasonal Recipes to make –
Butternut Squash Goat Cheese Crostini Recipe
Butternut Squash Goat Cheese Crostini
Ingredients
For roasting the butternut squash
- 2 lb chopped butternut squash cubes
- 1.5 tablespoons oil
Seasoning
- 1 teaspoon dried Italian herb blend.
- Salt to taste
- A couple of twists of black pepper
- ¼ teaspoon garlic powder optional
For toasting baguette
- 1 long French baguette see notes
- Olive oil for brushing
Other ingredients
- 10 oz Goat cheese
- 1 cup pomegranate perils
- Fistful of Basil thinly cut
Instructions
- Easy 4-step process
Roast butternut squash
- Flip the cubed butternut squash pack on a baking dish.
- Drizzle it with oil and the above-mentioned seasoning.
- Make sure you line the cubes in a single layer and not overcrowd for even baking.
- Bake in a preheated oven at 400 deg F for 25-30 minutes flipping them roughly mid-way.
- Once roasted, pull it out of the oven and let it cool before proceeding.
Soften the goat cheese
- When you open a package of goat cheese, you will notice that it is a bit crumbly and hard to spread.
- You do not need any special tools to whip it. Simply pop it in the microwave for 10 seconds and stir.
- It will be creamy and very easy to spread.
Crisp up the baguette
- Cut French baguette in ½” thick slices using a serrated knife.
- You can either toast the baguette slices on a skillet or bake them in the oven at 400 deg F for 10 minutes flipping once in between. It should have a nice golden brown top when done.
- Lightly spray the bread slices with olive oil or you can use butter as well.
- I love using garlic or herb butter for extra flavor.
Assemble the crostini
- You can use the bread to warm straight out of the oven or let it cool down completely and then proceed.
- Simple smear a generous amount of goat cheese on each crostini. Add basil and roasted squash to it.
- Just add 2-3 pieces and do not overcrowd it.
- Add pomegranates if available.
- Drizzle it lightly with balsamic glaze.
Step by Step video of the recipe –
Notes
Serving size
This recipe yields 24 -27 toasts if using a full size French baguette. Good enough for a party of 10 people.Possible substitutes
- Swap sweet potatoes for butternut squash.
- If you do not have balsamic glaze then substitute it with a tablespoon agave or maple syrup and ½ teaspoon lemon juice. Toss the already roasted butternut squash in it and then top it on the crostini.
- Use sage instead of basil. If the fresh herb is unavailable, use a sprinkle of dried ones instead.
- You can add chopped kale or spinach to every crostini as well.
- Swap pomegranate perils with dried cranberries.
- Use ricotta or cream cheese instead of goat cheese.
Smart tips to make it efficiently
- You can roast butternut squash up to 4 days ahead of time and store it in the refrigerator.
- Slice up the baguette and store it at room temperature in a zip lock bag.
- Or toast the bread slices, completely cool them and store in an airtight container at room temperature for three days. You can crisp them again in the oven at 400 deg F for 2 minutes.
- Always soften the goat cheese before spreading.
What kind of bread is ideal for this recipe?
- Apart from French baguette, sourdough, ciabatta, or sandwich roll works great too. Any crusty artisan bread will be able to hold the toppings well.
- A toasted whole grain bread is a good idea if you want to make it as a healthy snack in a jiffy.
comments and suggestions are welcome