The sweet flavor of butternut squash is balanced by tangy goat cheese and salty prosciutto in these bite-size appetizers.
Butternut Squash and Goat Cheese Crostini
- 12 (½-inch-thick) baguette slices (cut on diagonal)
- 1 tablespoon plus 2 teaspoons olive oil, divided
- 6 ounces goat cheese
- 5 tablespoons heavy whipping cream
- 2 teaspoons chopped fresh thyme
- ½ teaspoon lemon zest
- 1 (2-ounce) package thinly sliced prosciutto
- 1 cup ½-inch-diced peeled butternut squash
- ¼ teaspoon kosher salt
- ¼ teaspoon ground white pepper
- 1 tablespoon honey
- Garnish: honey, fresh thyme
- Preheat oven to 375°. Line a rimmed baking sheet with foil.
- On prepared pan, place baguette slices cut side up, and brush with 1 tablespoon oil.
- Bake for 5 minutes. Increase oven temperature to broil. Broil on center rack of oven until golden, about 2 minutes. Let cool completely.
- In the bowl of a stand mixer fitted with the paddle attachment, beat goat cheese at low speed. Gradually add cream; increase mixer speed to medium, and beat until smooth. Add thyme and lemon zest, and beat until combined. Cover and refrigerate until ready to use.
- Cut prosciutto into 12 pieces the length of baguette slices.
- In a medium skillet, heat remaining 2 teaspoons oil over medium heat. Add squash, salt, and pepper, stirring until combined. Cook, without stirring, until bottom of squash is golden brown, 2 to 3 minutes. Stir, and cook until squash begins to soften, about 2 minutes. Add honey, and cook, stirring frequently, until squash is fork-tender, 2 to 3 minutes. Transfer to a small bowl, and let cool completely.
- Spread a layer of goat cheese mixture onto each baguette slice. Place a piece of prosciutto on top of goat cheese mixture. Top with squash, and garnish with honey and thyme, if desired.
KITCHEN TIP: This recipe may not use an entire baguette. If desired, brush any leftover baguette slices with olive oil and garlic, and top with Parmesan cheese.