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
Units
Scale
- 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