What would I take with me to a deserted island? Most likely, a loaf of bread and a serrated knife, so that I could make crostini with whatever I could hunt and forage. Although let’s be honest, I probably wouldn’t do much hunting, so it would just be foraging. And a lot of crossing my fingers that the berries and greens I find aren’t poisonous.
Luckily, in the comfort of my own home, I can make crostini with any combination of flavors I would like. And most of the time, that means a nice balance of sweet and savory, and soft and crunchy. For this autumn-perfect version, I (literally) whipped up a whipped feta spread, using just three ingredients: feta cheese, cream cheese, and ground black pepper. I used Israeli feta, because it’s nice and salty, but any kind of feta will work.
I spooned the whipped feta onto crunchy toasted baguette, then topped it with golden brown roasted butternut squash, juicy pomegranate arils and a sprinkle of fresh mint. And no combination of sweet and savory is complete without a drizzle of honey.
Honey is truly the most versatile ingredient in my pantry, and I use it in everything from salad dressings to baked goods, cocktails to sandwiches. And it just so happens that it’s the perfect finishing touch to so many appetizers, including these Butternut Squash & Pomegranate Crostini with Whipped Feta and Honey.
Love butternut squash? Try my butternut squash noodles!
For more information about honey’s natural benefits as well as recipes made with honey, be sure to connect with the National Honey Board on honey.com, Facebook, Pinterest, Twitter, Instagram and YouTube.
Disclosure: This was a sponsored post written by me on behalf of the National Honey Board. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.