Butternut Squash Spread on Cheese Crostini
Butternut Squash Spread on Cheese Crostini
Submitted by Chef Laura Rainey
Appetizers
Ingredients
- 1 medium butternut squash
- 2 garlic cloves, minced
- 3 tablespoons butter, melted
- 2 teaspoons Fustini’s Thyme balsamic
- 1⁄2 (8oz) package cream cheese
- 1 1⁄2 cups freshly grated Asiago cheese, divided
- 1 tablespoon brown sugar
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- 1⁄2 cup chopped pecans, toasted
- 1 baguette, cut into thin slices
- 1⁄2 cup Fustini’s Delicate SELECT olive oil
- Salt and pepper
- Fustini’s Roasted Walnut Oil for garnish drizzle & thyme leaves
Directions
- Cut squash in half lengthwise, remove and discard seeds. Place squash, cut side down, in a 13" x 9" baking dish. Add hot water to the dish to a depth of 1". Bake, uncovered, at 350°, for 1 hour or until squash is tender. Remove squash pulp, discarding shells. Mash pulp, and place in a large bowl.
- Sauté garlic in butter in a small skillet over medium-high heat until golden. Deglaze with vinegar. Add garlic to the squash pulp in a bowl. Add cream cheese, 1/2 cup Asiago cheese and the next 3 ingredients to bowl: mash until blended. Stir in pecans.
- Place baguette slices on 2 large ungreased baking sheets, brush or drizzle olive oil over baguette slices. Sprinkle with salt and pepper. Bake at 400°, for 4 minutes. Sprinkle baguette slices with the remaining 1 cup Asiago cheese. Bake for 2 more minutes or until cheese melts. Spoon 1 tablespoon squash mixture onto each cheese crouton. Place on a serving tray, and garnish with thyme, if desired.
Leave a comment