Butternut Squash and Brie Crostini
Ingredients
- 2 tablespoons olive oil
- 4 cups peeled and diced butternut squash
- ½ cup chopped dried cranberries
- ½ cup pomegranate seeds
- 2 tablespoons honey
- 2 tablespoons chopped fresh sage
- 8 ounces brie cheese, thinly sliced
- 20 ½-inch-thick slices whole-grain baguette
Directions
- Preheat oven to 400°F (200°C).
- Heat olive oil in large nonstick skillet over medium heat. Cook and stir squash in hot oil until tender, about 8 minutes.
- Stir cranberries and pomegranate seeds with the squash; continue cooking until heated through, about 2 minutes. Stir honey and sage into the squash mixture to coat.
- Arrange baguette slices on baking sheet.
- Toast in preheated oven until crisp, about 5 minutes.
- Flip slices and arrange brie slices onto baguette slices to cover, but not overlap the edges.
- Return sheet to over and bake to melt the brie, about 2 minutes.
- Spoon squash mixture onto baguette slices to serve.
Mealthy tip:
If you're one of the few people who inexplicably have leftover baguette, keep reading. You don't have to throw it out if it's stale. Slice them into rounds and store them in a resealable bag in the freezer. Then voila! You can turn them into fancy toasts like the ones in this recipe.
Reviews
What others are saying
Greg Jones says:
I made this for my wife and she loved it. It's a great appetizer to share with friends and family over drinks. Next time we host another get together, we will be making this again.