Apple & Squash Crostini
A DELICIOUS and EASY fall appetizer idea – perfect for Thanksgiving or “Friends-giving.”
Ingredients
- 1 baguette, cut into 1/4 inch slices
- 2 Tbsp Stock Market Madagascar Black Pepper Extra Virgin Olive Oil, plus a little more for drizzling the baguette slices
- Jacobsen’s Himalayan Sea Salt, to taste
- Jacobsen’s freshly ground black pepper, to taste
- 1 cup butternut squash, cut into small cubes
- 1 Honeycrisp apple, diced
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- Pinch of allspice
- 5oz goat cheese, at room temperature
- 3 Tbsp pecans, roughly chopped and toasted
- 3 Tbsp dried cranberries, chopped
- Stock Market Maple Dark Balsamic Vinegar, for finishing
- 1 Tbsp fresh thyme leaves, for finishing
Directions
Preheat the oven to 375°F and line a baking sheet with parchment paper. In a medium mixing bowl, toss together the chopped butternut squash, apples, 2 Tbsp Stock Market Madagascar Black Pepper Extra Virgin Olive Oil, cinnamon, nutmeg, and allspice. Spread mixture out on prepared baking sheet and bake for about 20 minutes or until the squash and apples are tender.
Line another baking sheet with parchment paper and arrange the sliced baguette. Drizzle with Stock Market Madagascar Black Pepper Extra Virgin Olive Oil and season with Jacobsen’s Himalayan Sea Salt and Jacobsen’s freshly ground black pepper, to taste. Toast baguette slices in the oven for about 10 minutes or until crispy.
While the baguettes are toasting, combine chopped cranberries, toasted chopped pecans, and thyme leaves in a small bowl; set aside.
Once baguettes are done, spread room temperature goat cheese onto each crostini. Top with a spoonful of the roasted butternut squash and apple mixture. Sprinkle with the chopped pecans and dried cranberry mixture, then drizzle with Stock Market Maple Dark Balsamic Vinegar.
Enjoy!
