Roasted Butternut Squash Crostini with Honey Balsamic Vinaigrette
seasonal and savory roasted butternut squash crostini, creamy goat cheese with drizzle of honey balsamic vinaigrette. Perfect fall and winter appetizer for any gathering.
Ingredients
- 1 lb medium butternut squash
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon sea salt
- ¼ white pepper freshly ground
- 1 french baguette cut into ½ - inch slices
- 8 oz goat cheese softened
- ¼ cup bacon crispy (optional)
- oregano leaves garnish
Honey Balsamic Vinaigrette
- 2 tablespoon white balsamic vinegar
- 2 teaspoon honey
- 2-3 tablespoon olive oil
- kosher salt & white pepper to taste
Instructions
- Preheat the oven to 350F.
- Peel and cut the butternut squash in half, remove the seeds
- Rub the butternut squash with a little oil and place in a baking pan. Roast the squash, until folk tender with a bite, about 30-35 minutes.
- Let the squash rest at room temperature for at least 15 minutes before assembling or stored in a covered container in the refrigerator for up to 1 day.
- Cut the butternut squash into small dice
Vinaigrette
- In a small bowl, whisk together, vinegar, honey, oil, salt, and pepper. Set aside
Crostini:
- Slice the baguette on a slight angle into pieces about ½ inch thick.
- Brush both sides of the bread with the olive oil, and season lightly with salt and pepper.
- Preheat the oven to 375 F
- Toast the baguette slices until golden, about 8-10 minutes. Let the crostini completely cool down.
Assembly:
- Spread or pipe the goat cheese onto crostini
- Top with a spoonful of the mushroom topping
- Lightly drizzle truffle oil over the crostini. Garnish with chives, parsley, or micro greens
- Arrange all crostini on a platter and serve
Notes
Make ahead: roast butternut squash and store in a covered container in the refrigerator for up to 1 day.
Make ahead: Crostini can be stored in an airtight container at room temperature for up to 2 days.