THE Fall Appetizer – almost too pretty to eat featuring in-season Fresh Figs.
Goat Cheese is whipped with Roasted Butternut Squash and topped with Fresh Figs, Maple-Balsamic Drizzle and Fresh Rosemary.

Satisfying, Easy and Real Crowd Pleasers!
Just filling enough with healthful ingredients.

All About Crostinis:

• A crostini is a toasted bread appetizer or snack that is layered with ingredients/toppings

• Italian for “little toasts”

• A baguette is ideal for crostini, its small surface area is just the right size for these appetizer toasts

• Yet, you can really use the toasted bread you like ~ Sourdough, Whole Grain bread and Ciabatta can work well too! Bread can be grilled as well

• The crostini bread should be crispy on top but the inside should be tender. Bake them at 375 degrees until just golden around the edges

• Be creative with your toppings ~ cheeses are typical, yet can easily make Vegan ones (think hummus, olive tapenade, beans and artichoke hearts for their base

I’m using: Black Mission Figs, Roasted Butternut Squash (see method in recipe), Chavrie Goat Cheese (this one is creamy!) and a nice French Baguette. Note: Chavrie Goat Cheese is available in supermarkets.

Simple: Whip goat cheese with a wire whisk until light & creamy.

I use the side of my knife to mash 3/4’s of the butternut squash, (yes you could puree it too.)
The remaining squash will be cubed and added on top of the goat cheese.

Adds a wonderful color and a nice roasted veggie flavor!

I brush the bread slices with a scant 1  1/2 teaspoons of extra virgin olive oil then toast in the oven until crisp, golden around the edges, but tender inside.

The Fun Part!

Add a layer of Goat Cheese/Butternut Squash first on top of the toasted bread.
Trick: Cut a 1/4″ triangle off a bottom corner of a ziplock bag, add filling and squeeze onto the each toasted bread.

Layer with:
The Fresh Fig Slices – little cubes of Butternut Squash – finish with the Maple-Balsamic Drizzle and top with Fresh Rosemary.

Now enjoy them!

Maple Syrup & Balsamic vinegar are reduced in a small pan for just 2 minutes until thickened – YOU NEED TO INCLUDE THIS STEP! Adds a layer of yum…

Love Figs? Some Facts:

First, not a fact…. my love for figs started when I was young and enjoyed them from my Grandparents garden. Figs seemed so exotic and unusual, a really treat plucked from the trees; sweet & juicy!

This unusually delicious fruit has two growing seasons, its first being in June, and the second starts in August and goes into the fall.

• They’re full of nutrients and fiber, and are very versatile, working well in appetizers, desserts, and just plain snacking

• Fresh figs have a sweet, honeyed taste and a soft, squishy texture studded with discernible seeds that give it crunch

• Its flesh is soft (it should never be “mushy”) and while not tart, it has a clean, refreshing quality

• Figs won’t last long at room temperature, so it’s best to consume them right away. You can refrigerate them! They do taste best at room temperature

• The most common variety of fig is the Black Mission, which was named for the mission fathers who planted the fruit along the California coast. Purplish-Black hue

• The skin is also edible – no need to peel – and is full of antioxidants

• Fresh figs are a good source of potassium, manganese, and fiber, about 90 calories a piece

I really love this jelly! Wonderful to spoon and dollop into recipes… I love it solo on toast too!

Enjoy this wonderful Crostini Recipe – welcome fall!
Tell me what you think!
Karen

Fall Crostini with Whipped Roasted Butternut Squash Goat Cheese and Fresh Figs

THE Fall Appetizer - almost too pretty to eat featuring in-season Fresh Figs. Goat Cheese is whipped with Roasted Butternut Squash and topped with Fresh Figs, Maple-Balsamic Drizzle and Fresh Rosemary. Delicious!

Prep Time: 15 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 20 minutes minutes

Servings: 14 servings

Author: Karen Sheer a zest for life

Print Recipe Pin Recipe

1x2x3x

Rate this Recipe

Ingredients

• 5.3 ounces goat Cheese preferably "Chavrie" brand (creamy)
• 1/2 cup roasted butternut squash slices (*see below)
• 7 medium fresh ripe figs each to be quartered
• 14 slices baguette bread cut 1/3"

Maple-Balsamic Drizzle:

• 2 tablespoons pure maple syrup I love Trader Joe's Bourbon Barrel Aged
• 1 1/2 teaspoon balsamic vinegar (without "caramel coloring")

Garnish:

• 1/2 teaspoon fresh rosemary leaves chopped

Optional Toppings:

• 1 tablespoon Karen's Chunky Maple Apple Jelly (see recipe)
• 1 teaspoon pistachio nuts chopped or slivered

Instructions

• Roast butternut squash (recipe below.)
• Bring goat cheese slightly to room temperature, about 20 minutes out of the refrigerator. Add to a medium sized bowl - whip with a wire whisk until light.

  Mash 3/4's of the roasted butternut squash - add to a cutting board mash with the side of a chef's knife - add to the goat cheese, mix in with a rubber spatula. Set aside. (Remainder for topping.)
• Preheat oven to 375 degrees. Place baguette slices on a rimmed baking pan and brush with 1 1/2 teaspoons of olive oil; toast for 5 minutes until golden but not too crisp. (Rub a cut raw garlic clove over if you want to add a garlicky essence.)
• Top with a 1 tablespoon portion of goat cheese/butternut squash mixture, smoothing it. Can add to a ziplock bag; cut 1 1/4" off the bottom corner corner and squeeze out onto the bread.
• Wash and dry the figs, remove the stem, cut into 4 equal wedges vertically. Add 2 pieces on top of the goat cheese layer. Cut remaining butternut squash into small 1/4" cubes - add 3 or 4 to each crostini.

The Maple-Balsamic Glaze:

• This is A MUST! Reduce maple syrup and balsamic vinegar over a low simmer for 2 minutes until reduced. Remove from heat - let cool to thicken a little.

  Drizzle the thickened glaze over the figs and top with chopped rosemary. Serve within a half an hour. Can make in advance - add toppings before serving. 

Optional Toppings:

• Top with a small dollop of Karen's Chunky Maple Apple Jelly

  Sprinkle with Pistachio Nuts (or your favorite nut)

Notes

*Roasting Butternut Squash: Peel and seed, cut into 1/2 slices. Coat with a little olive oil, salt & pepper and roast at 375 degrees until cooked through and slightly golden around the edges. 

Recipe can be easily doubled to tripled.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

COURSE: Appetizer, Hors d'oeuvres

CUISINE: American

KEYWORDS: Goat Cheese & Fresh Fig Crostini, Goat Cheese Crostini, Whipped Goat Cheese & Butternut Squash

Nutrition Facts

Fall Crostini with Whipped Roasted Butternut Squash Goat Cheese and Fresh Figs

Amount per Serving

Calories

127

% Daily Value*

Fat

 

3

g

5

%

Saturated Fat

 

1

g

6

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

1

g

Cholesterol

 

4

mg

1

%

Sodium

 

163

mg

7

%

Potassium

 

124

mg

4

%

Carbohydrates

 

21

g

7

%

Fiber

 

2

g

8

%

Sugar

 

8

g

9

%

Protein

 

5

g

10

%

Vitamin A

 

651

IU

13

%

Vitamin C

 

2

mg

2

%

Calcium

 

61

mg

6

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.