fall crostini


  • Sage pesto

  • 1 butternut squash

  • 1-2 baguettes depending on their size

  • Olive oil

  • Salt and pepper

  • 4 oz goat cheese

  • 1/2 cup or so pomegranate seeds

    Sage Pesto:

  • 3-4 tablespoons fresh sage

  • 1 cup fresh basil

  • 1/2 cup freshly grated parmesan cheese

  • 1 garlic clove

  • 8 tablespoons olive oil, or enough to make the pesto able to drizzle off a spoon

    Make the pesto by placing the sage, basil, grated parmesan cheese, and garlic into a food processor, and slowly add in the olive oil until you achieve the right consistency; you want the pesto to be able to drizzle off of a spoon


  • Preheat the oven to 425 degree

  • Cut the butternut squash into about 1/2-inch cubes and place on a baking sheet lined with aluminum foil

  • Toss the squash with olive oil, salt and pepper

  • Bake in the oven until softened all the way through, about 20 minutes

  • Remove from the oven and set aside to cool slightly

  • Cut the baguette on an angle and place on a baking sheet lined with aluminum foil

  • Drizzle both sides with olive oil and place in the broiler until lightly browned on one side and flip over to lightly brown the other side

  • Once the bread is cool enough to handle, spread a thin layer of pesto onto the slice and top it with some of the butternut squash

  • Crumble the goat cheese into smaller pieces and add a few crumbles to the top of the crostini

  • Sprinkle some of the pomegranate seeds over the top

  • Repeat until all of the bread slices are covered

  • Place the crostini on a platter and add a light drizzle of olive oil