the anatomy of a crostini feat. butternut squash
Crostini are like art- if I may be so bold. The baguette is a canvas that allows your imagination to run wild. I have done many variations over the years, but there are a couple of key things to consider when putting one together. First, you want to start with your canvas. Depending on the toppings you’re planning, you cook your baguette accordingly. If the toppings are softer, you’ll want to toast the bread quite nicely, but you'll want a lighter toast if the toppings have a lot of crunchiness. If you’re putting something fresh on top (think bruschetta) you’ll want to get the bread oily and crisp! Next, you’ll want to balance the punch of the toppings. People will likely only have one or two so you’ll want there to be a good amount of flavour. Think crunch, acid, heat and sweet. Get creative with sauces, cheeses, herbs, and seeds.
You’re able to prep many ingredients or elements of the crostini beforehand and then either assemble them shortly before your guests arrive or have a DIY set up. I will be honest though, my favourite part about crostini is the assembly, so I am selfish and don’t allow my guests the pleasure.
This recipe is one that I have made a few times for Thanksgiving. Butternut squash is delicious, especially this time of year and I will alternate between using it for this crostini or soup. The crunchy bits from the roasted squash go so well with the ricotta. You could also add pepitas to this recipe or swap out the thyme for sage.
Butternut Squash Crostini
Ingredients
1 butternut squash peeled and cubed
3 garlic cloves
2 tbsp fresh thyme
2 tbsp olive oil
1 baguette (cut diagonally)
1 tub ricotta
2 tbsp honey
Coarse salt
Method
Preheat oven to 425
Place squash, garlic, 1 tbsp thyme, 1 tbsp olive oil and 1 tsp coarse salt on a baking sheet and bake for 30 minutes
Brush the other tbsp of olive oil on both sides of the crostini and bake for 10 minutes. You want the bread to have a bit of a crunch, but soft on the inside
To assemble, put a small spoon of ricotta on the crostini, a few piece of squash and a pinch of both fresh thyme and salt
Put all the crostinis on a serving plate and drizzle with honey
They’re delicious with a glass of prosecco
