Fall Crostini
INGREDIENTS:
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Sage pesto
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1 butternut squash
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1-2 baguettes depending on their size
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Olive oil
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Salt and pepper
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4 oz goat cheese
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1/2 cup or so pomegranate seeds
Sage Pesto:
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3-4 tablespoons fresh sage
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1 cup fresh basil
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1/2 cup freshly grated parmesan cheese
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1 garlic clove
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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
FALL CROSTINI DIRECTIONS:
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Preheat the oven to 425 degree
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Cut the butternut squash into about 1/2-inch cubes and place on a baking sheet lined with aluminum foil
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Toss the squash with olive oil, salt and pepper
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Bake in the oven until softened all the way through, about 20 minutes
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Remove from the oven and set aside to cool slightly
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Cut the baguette on an angle and place on a baking sheet lined with aluminum foil
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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
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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
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Crumble the goat cheese into smaller pieces and add a few crumbles to the top of the crostini
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Sprinkle some of the pomegranate seeds over the top
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Repeat until all of the bread slices are covered
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Place the crostini on a platter and add a light drizzle of olive oil