Total Preparation/Cooking time: 30 minutes
Serves: 22 with a serving size of 2 slices of baguette with 2 tablespoons of topping on each.
Ingredients
- 2 and 1/2 tbsp. olive oil
- 1 (12”) baguette of choice, thinly sliced (1/4” pieces) (french was used for nutrition analysis)
- 3 to 4 oz. goat cheese
Topping:
- 1 and 1/2 tbsp. olive oil
- 1 shallot, minced
- 1 and 1/2 cups peeled and diced butternut squash
- 2 garlic cloves, minced
- 1/2 cup dried cranberries, roughly chopped
- 2 and 1/2 tbsp. minced thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 375˚F.
- Brush each side of sliced baguette pieces with oil and lightly season with salt and pepper.
- Bake for 5 minutes, flip each crostini, and continue to bake for an additional 3 to 4 minutes. Remove from oven and set aside.
- Peel squash with a vegetable peeler, halve lengthwise, scoop out seeds and cut into 1 inch cubes.
- Pour oil into a heavy bottom skillet and place over medium-high heat. Add shallots and sauté for 2 minutes. Add squash and continue to sauté for 4 minutes.
- Reduce heat to medium, add garlic and 2 tablespoons thyme and stir together. Season with salt and pepper.
- Cook mixture for 5 minutes, add cranberries and season with salt and pepper.
- Cook for another 4 to 10 minutes, or until squash is fork tender.
- Stir in remaining thyme and adjust seasonings.
- To assemble: Spread some goat cheese onto each crostini and top with a spoonful or two of the squash mixture, pressing it in slightly to make it stick. Sprinkle with remaining thyme and serve. Enjoy!
At Tailgater:
- Prepare topping and slice bread as specified above up to two days before serving.
- On game day, toast bread on the grill on medium heat until golden brown (no oil needed)
- Follow assembly as above and enjoy!