These irresistible whipped goat cheese crostini with squash are the perfect showstopper for any dinner party. Crisp crostini are topped with a velvety blend of goat cheese and squash, layered with arugula, prosciutto-wrapped pear, and drizzled with balsamic fig reduction. Elegant, delicious, and surprisingly simple to make!
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Table of Contents
- The Love Hate Relationship with Goat Cheese
- Everything You Need to Make This Recipe
- Step-By-Step Cooking Instructions
- Serving Suggestions
- Lee’s Top 3 Cooking Tips
- How to Store Leftovers
- Whipped Goat Cheese Crostini with Squash Recipe
- Recipe FAQs
Death by Chocolate, a Memoir
I’m new to goat cheese and trying to love it. I created this recipe as a delicious way to enjoy its flavor without it being too overpowering. The inspiration came from the gorgeous winter squash at my local farmer’s market—Autumn Frost, with its sweet, nutty flavor, turned out to be the perfect match. This appetizer is both elegant and effortless, making it ideal for a casual dinner party. Plus, its bite-sized nature allows guests to enjoy it easily while mingling. Beautiful, delicious, and simple to serve—it’s a true crowd-pleaser!
Everything You Need to Make This Recipe
This recipe is a perfect harmony of textures and flavors—crisp and creamy, sweet and savory—all in one irresistible bite. It’s an effortless crowd-pleaser that will have your guests coming back for more!
- Winter squash: Use whatever variety is available at your grocery store or farmer’s market. I recommend koginut, kabocha, autumn frost, butternut, acorn or honeynut squash.
- Extra virgin olive oil: Helps achieve a beautiful caramelization on the squash while roasting.
- Balsamic vinegar: For the best flavor, choose a high-quality bottle made with 100% grapes and labeled with its origin.
- Fig jam: Both jam and preserves work, but jam is smoother and blends more easily into the dish.
- Goat cheese: Its soft tanginess adds depth to the recipe. If you prefer a milder flavor, swap it out for ricotta or feta.
- Baguette: A French baguette is ideal, especially from a local bakery. You can toast or grill the slices for added texture.
- Arugula: Brings a fresh, peppery bite and a vibrant pop of color.
- Pears: Their sweet, mild flavor complements the other ingredients perfectly. Apples can be used as a substitute.
- Prosciutto: Adds a savory saltiness that balances the sweetness of the crostini. For a vegetarian option, omit it or replace it with thinly sliced roasted eggplant.
These are the kitchen tools I recommend for this recipe:
- Large baking sheet
- Food processor
- Small saucepan
- Whisk
Step-By-Step Cooking Instructions
Serving Suggestions
Hosting a dinner party? This appetizer is effortlessly elegant and perfect for any gathering. Its bite-sized, handheld nature makes it easy for guests to mingle while enjoying a glass of wine. To save time, prepare the squash and goat cheese purée along with the fig balsamic reduction a day in advance, then assemble the crostini just before guests arrive. Serve them on a beautiful platter to highlight their stunning presentation.
Short on time? Create a DIY crostini bar with all the toppings laid out—guests will love customizing their bites, and it takes the pressure off you. Pair these crostini with a dry white wine like Riesling or a Syrah for a perfect flavor match!
Want more chocolate recipes?
- Double Chocolate Cupcakes
- Chocolate Peanut Butter Brownies
- S’mores Donuts
- Mexican Hot Cocoa Pudding (Vegan)
View all chocolate recipes here
Lee’s Top 3 Cooking Tips
- Prep a few elements the day before a party: I highly recommend preparing the squash and goat cheese puree and the fig balsamic reduction the day before a party to alleviate extra steps before guests arrive.
- Assemble the crostini right before guests arrive: No one wants a soggy crostini! I recommend assembling the crostini no less than 1 hour prior to guests arriving. That way they’ll experience freshness in every bite.
- Don’t cut the baguette too thick: It may be tempting to saw off a thick chunk of bread for your guests, but when you have lots of ingredients piled on top, a thin slice is much easier to bite into.
How to Store Leftovers
If you have any leftovers, you can store them in an airtight container in the fridge for up to 2 days. The crostini may be a bit soggy after being in the refrigerator so if you can avoid leftovers, that’d be great.
Print
Chocolate Coffee Granita
Ingredients
- 2 cups freshly brewed hot coffee (I use decaf but use what you like)
- 3/4 cup cocoa powder
- 2/3 cup granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 tsp chocolate or coffee liqueur
- whipped cream, garnish
- extra virgin olive oil, garnish
- flaky salt, garnish
Instructions
- Mix the ingredients: Combine the coffee (make sure it’s hot), cocoa powder, sugar, salt, vanilla extract and liqueur in a mixing bowl and whisk until the cocoa powder is fully dissolved. Let cool to room temperature.
- First Freeze: Pour the cooled mixture into a freezer-safe 8×8 baking pan. Place the pan in the freezer and freeze uncovered for 1 hour. Take the pan out of the freezer then use a fork to rake the mixture, scraping from the edges to the center.
- Second freeze: Place the pan back in the freezer and freeze uncovered for 30 minutes. Take the pan out of the freezer and rake the mixture again. Repeat this process every 30 minutes until completely frozen (2-3 hours).
- Serve and enjoy: Use a spoon to scoop the prepared granita. I like to serve in martini glasses with a dollop of whipped cream, drizzle of olive oil and a pinch of flaky salt. Enjoy!
Recipe FAQs
Can I make this vegetarian?
Absolutely! You can eliminate the prosciutto altogether or substitute with thinly sliced roasted eggplant instead. You can roast the eggplant with the squash in the oven.
What if I don’t like goat cheese?
If you’re not a huge fan of goat cheese (like me) then you can opt for 3oz of goat cheese instead of 4oz. Alternately, you can easily substitute with ricotta or feta.