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!
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
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
The Love Hate Relationship with Goat Cheese
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 appetizer recipes?
- Grilled Elote Corn Salad
- Herby Braised Beans with Burst Tomatoes
- Mexican Street Style Roasted Carrots
View all appetizer 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
Whipped Goat Cheese Crostini with Squash
- Total Time: 1 hour 15 minutes
- Yield: 20–24 servings 1x
Description
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!
Ingredients
- 1 winter squash like koginut, kabocha or autumn frost (butternut, acorn or honeynut squash also work great)
- extra virgin olive oil as needed
- 1/2 tsp salt + 1/4 tsp black pepper
- 1/2 cup balsamic vinegar
- 2 tbsp fig jam
- 4 oz goat cheese, at room temperature
- 1 French baguette, sliced very thin
- 2 cups arugula
- 6 oz sliced prosciutto, cut or tear each slice in half
- 2 pears, cut into thin slices
Instructions
- Roast the squash: Preheat oven to 400°F then line a baking sheet with parchment. Cut the top of the squash off with the stem. Next, cut the squash in half vertically and remove the seeds and ribbing. Cut each half into slices roughly 1/2″ thick then arrange the slices on the baking sheet, making sure to not overlap. Drizzle with olive oil and season with salt and pepper. Roast for 35-40 minutes or until you can easily insert a fork into the squash. Let cool at room temperature.
- Make the balsamic fig reduction: While the squash is roasting, you can complete this step. Pour the balsamic into a small saucepan and place over medium heat. Bring to a low boil, whisking occasionally, until reduced by a third. Whisk in the fig jam then remove from the heat and let cool at room temperature.
- Make the whipped goat cheese and squash: Once the squash has cooled, remove the flesh and discard the skin. Place the flesh in a food processor with the goat cheese and blend until smooth and creamy. Set aside.
- Toast the baguette: Preheat your oven’s broiler to the highest setting and make sure to move a rack to the top of the oven. Arrange the baguette slices on a baking sheet and lightly drizzle with olive oil. Place the baking sheet in the oven directly under the flame and let toast for 1-3 minutes but keep an eye on it to avoid burning. Remove the toasted bread from the oven then immediately drizzle lightly with more olive oil.
- Assemble the crostini: Take a toasted slice of bread then spread a spoonful of the whipped goat cheese and squash on top. Place 1 or 2 arugula leaves on top then take a piece of prosciutto and wrap it around a pear slice. Place the prosciutto wrapped pear on the arugula then finish with a light drizzle of the balsamic fig reduction. I recommend preparing these right before guests arrive for ultimate freshness. Enjoy!
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Stovetop + oven
Nutrition
- Calories: 123
- Sugar: 4g
- Sodium: 273mg
- Fat: 6g
- Saturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 7mg
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.