Autumn Harvest Whipped Goat Cheese Crostini

These crostini capture the essence of a Thanksgiving appetizer with a perfect balance of creamy, sweet, and savory flavors. A tangy whipped goat cheese base is topped with tender, caramelized butternut squash and finished with a rich maple-pecan glaze for an irresistible bite. They are the ideal, elegant starter to welcome guests before the big feast.

Cheese & Dairy

Ingredients

baguette, sliced into 1/2-inch thick rounds
tablespoons olive oil
cup cubed (1/2 inch) butternut squash
oz soft goat cheese (chèvre)
tablespoons heavy cream or milk
1/4 cup chopped pecans, toasted
tablespoons maple syrup
teaspoon balsamic vinegar
Pinch of sea salt and black pepper
Optional: 4
fresh sage leaves, thinly sliced, for garnish

Method

Preheat oven to 375°F (190°C). Toss butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper, and roast for 15 minutes
minutes until tender and lightly caramelized.
Brush baguette slices with the remaining 1 tablespoon of olive oil and toast in the oven for 5 minutes
minutes until golden and crisp. Remove both the squash and crostini from the oven and let cool slightly.
In a small bowl, whisk together the goat cheese and heavy cream until light and fluffy. In a separate small saucepan, gently warm the maple syrup and balsamic vinegar, then stir in the toasted pecans to create the glaze.
Spread a generous layer of the whipped goat cheese onto each crostini. Top with a few pieces of the roasted butternut squash.
Drizzle the maple
pecan glaze over the squash and garnish with a sprinkle of fresh sage, if desired, before serving.

Chef's Tip & Pairing

For a make-ahead option, roast the squash and toast the crostini up to a day in advance, storing them separately at room temperature. Pair this appetizer with a crisp, dry white wine like a Sancerre or a light-bodied Pinot Noir to complement the earthy squash and tangy cheese.

From the Tini Crostini Collection