Crostino or ‘little toast’ is a traditional Italian antipasto. It consists of grilled or toasted bread slices which are conventionally topped with your choice of meat, cheese or vegetable. However, in our today’s recipe – Pomegranate and Roasted Butternut Squash Crostini, we’re going to use sweet alternative toppings: pomegranate and butternut pumpkin. We’re going to use the humble but healthy goat cheese to bring out the potential.
You won’t go wrong if you wish to add pomegranate and butternut squash crostini on your menu list when you invite your girlfriends for a nice chitchat. Even the vibrant colors of pomegranate and butternut squash are enough to pep up your bonding moment.
Butternut Squash Crostini
- 1 baguette, sliced into half inch thick per piece
- Pomegranate seeds
- Butternut squash, roasted and cubed
- Goat cheese
- Aged balsamic vinegar
- Preheat broiler into 350⁰F and prepare the baguette slices on a baking sheet. Place them in a single- layer pile. Make enough spaces between each slice.
- Set the bread under the broiler for some time until they are slightly toasted. After that, flip each slice onto the other side and toast again. You can toast the bread slices until they are golden which can take for about 15 minutes.
- Put about 2 tablespoons of goat cheese on each baguette slice.
- Assemble the crostini by topping the slices with the cubed butternut squash and pomegranate seeds.
- Drizzle the crostini with balsamic vinegar and serve with your desired beverage.