Ingredients Jump to Instructions ↓

  1. 1/4 cup(s) extra virgin olive oil 1 large clove garlic, minced fine 1/2 teaspoon(s) crushed red chili flakes 1 loaf(s) baguette, ends trimmed and cut crosswise into scant 1/2-inch-thick slices 12 ounce(s) frozen cooked winter squash 2 tablespoon(s) maple syrup 1/2 teaspoon(s) kosher salt 5 ounce(s) crumbled chevre goat cheese 1/3 cup(s) toasted pine nuts 1 teaspoon(s) chopped fresh thyme leaves

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F. In a small sauce pan, heat olive oil, garlic and crushed red chili flakes over medium-low heat until warm, about 5 minutes; remove from heat. Line a baking sheet with aluminum foil. Arrange baguette slices on baking sheet and, using a small pastry brush, brush with olive oil. Bake 6-8 minutes until bread is lightly browned. Cool crostini completely, about 10 minutes. While crostini is cooling, place frozen squash in a microwave-safe bowl and heat in microwave on high heat for 5 minutes, stirring half way through. Allow squash to cool for 2 minutes. Add maple syrup and salt to squash and stir until well combined. Spread approximately 1/2 tablespoon squash mixture over each crostini slice. Top each with equal amounts goat cheese and pine nuts; sprinkle with thyme.


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