Butternut Squash and Goat Cheese Crostini

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
Makes 12
  • 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
  1. Preheat oven to 375°. Line a rimmed baking sheet with foil.
  2. On prepared pan, place baguette slices cut side up, and brush with 1 tablespoon oil.
  3. Bake for 5 minutes. Increase oven temperature to broil. Broil on center rack of oven until golden, about 2 minutes. Let cool completely.
  4. 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.
  5. Cut prosciutto into 12 pieces the length of baguette slices.
  6. 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.
  7. 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.