Description
These Butternut Squash, Cranberry, and Goat Cheese Crostini are a delightful appetizer featuring crisp toasted baguette slices topped with a savory-sweet mixture of sautéed butternut squash, cranberries, and fresh thyme, balanced by creamy goat cheese. Perfect for fall gatherings or elegant parties, this recipe combines warm, earthy flavors with a touch of tangy sweetness in a simple yet impressive bite.
Ingredients
Scale
Baguette and Olive Oil
- 2 1/2 tablespoons extra virgin olive oil (for crostini)
- 1 12-inch sourdough baguette, thinly sliced (1/4 inch pieces)
Topping
- 3 ounces goat cheese, softened
- 1 1/2 tablespoons extra virgin olive oil (for topping)
- 1 shallot, minced
- 1 1/2 cups butternut squash, peeled and diced into 3/4 inch cubes
- 2 cloves garlic, minced
- 1/2 cup dried cranberries, roughly chopped
- 2 1/2 tablespoons fresh thyme, minced (divided into 2 tablespoons for topping and 1/2 tablespoon for garnish)
- Salt and pepper, to taste
Instructions
- Preheat Oven and Prepare Baguette: Preheat your oven to 375°F (190°C). Allow the goat cheese to come to room temperature for easy spreading. Thinly slice the sourdough baguette into approximately 1/4-inch thick pieces. If the bread is slightly 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 both sides of each baguette slice with 2 1/2 tablespoons of extra virgin olive oil. Lightly sprinkle with salt and pepper to taste.
- Bake Crostini: Arrange the baguette slices in a single layer on a baking sheet. Bake in the preheated oven for 5 minutes, then flip each slice and bake for an additional 3-4 minutes until crisp but not necessarily browned. Remove from oven and set aside.
- Sauté Shallots: Heat 1 1/2 tablespoons of 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 fragrant and soft.
- Cook Butternut Squash: Add the diced butternut squash cubes to the skillet with the shallots. Continue to sauté for 4 minutes, stirring occasionally to prevent sticking and to develop a slight caramelization.
- Add Garlic and Thyme: Reduce heat to medium, then add the minced garlic and 2 tablespoons of minced thyme. Stir the mixture together and cook for 5 more minutes, allowing the flavors to meld and garlic to soften.
- Incorporate Cranberries and Season: Stir in the chopped dried cranberries, season with salt and pepper to taste, and continue cooking for 4 to 10 minutes, or until the butternut squash is fork-tender. The cooking time depends on the size of your squash cubes.
- Assemble Crostini: Spread a generous layer of softened goat cheese onto each baked crostini. Spoon a layer of the warm butternut squash and cranberry mixture on top. Gently press the topping into the goat cheese to ensure it adheres well.
- Garnish and Serve: Sprinkle the remaining 1/2 tablespoon of minced thyme over the assembled crostini for a fresh herbal note. Serve immediately for best texture and flavor.
Notes
- For a vegan variation, substitute goat cheese with a plant-based cheese alternative.
- If fresh thyme is unavailable, dried thyme can be used but reduce quantity by half as dried herbs are more concentrated.
- The crostini can be baked ahead of time and stored in an airtight container; re-crisp in the oven before serving.
- Adjust the size of butternut squash cubes to change cooking time; smaller cubes cook faster.
- Ensure goat cheese is sufficiently softened for easy spreading and better flavor distribution.
