Butternut Squash & Pomegranate Crostini with Whipped Feta and Honey
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 (like my favorite cranberry appetizer).
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.
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. Be sure to add these to your Thanksgiving recipes list!
- Olive oil cooking spray
- 1 baguette, sliced diagonally 1/4-inch thick (about 24 pieces)
- 1 pound cubed butternut squash (1/2-inch cubes)
- 8 ounces feta cheese, crumbled
- 1/4 cup whipped cream cheese
- 1/4 teaspoon ground black pepper
- Arils from 1 pomegranate
- 1/4 cup chopped fresh mint leaves
- Honey, for drizzling
- Preheat oven to 350 degrees F. Lightly spray two rimmed baking pans with cooking spray. Place baguette slices on one prepared pan; lightly spray with cooking spray. Place squash on other prepared pan; lightly spray with cooking spray. Transfer both pans to oven; bake bread 8 to 10 minutes or until crisp (turning once), and squash 20 to 25 minutes or until golden brown and tender (stirring once). Allow bread and squash to cool before assembling crostini.
- Meanwhile, place feta, cream cheese and pepper in bowl of food processor fitted with knife blade attachment. Process 3 to 5 minutes or until very smooth; scraping down sides of bowl occasionally.
- To serve, spread each piece of toasted bread with 2 teaspoons whipped feta. Divide roasted squash and pomegranate arils over feta. Sprinkle with mint and drizzle with honey; serve immediately.