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Fall Crostini

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Ingredients
 

  • 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

Instructions
 

  • 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:

  • 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
Author: Maria Provenzano