A festive and flavorful appetizer combining goat cheese, roasted butternut squash, and cranberries on crispy crostini.

2 1/2 tablespoons extra virgin olive oil

1 12-inch sourdough baguette, thinly sliced (1/4” pieces)

3 ounces goat cheese, softened

1 1/2 tablespoons extra virgin olive oil

1 shallot, minced

1 1/2 cups butternut squash, 3/4 inch cubes, peeled and diced

2 cloves garlic, minced

1/2 cup dried cranberries, roughly chopped

2 1/2 tablespoons thyme, minced

Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Preheat the oven to 375°F. Set out the goat cheese to soften. Slice the baguette thinly (about 1/4 inch thick). If your baguette is a little stale, wrap it in a damp tea towel and microwave for 5-15 seconds to soften it.
Use a pastry brush to coat each side of the sliced baguette pieces with 2 1/2 tablespoons of olive oil. Sprinkle with salt and pepper.
Place the baguette slices in the preheated oven for 5 minutes, then flip each slice and bake for an additional 3-4 minutes. The crostini will not necessarily brown but will crisp up. Remove from the oven and set aside.
For the topping: In a large, heavy-bottomed skillet, pour 1 1/2 tablespoons of olive oil over medium-high heat. Add the minced shallots and sauté for 2 minutes, stirring frequently.
Add the diced butternut squash to the skillet and continue sautéing for 4 minutes. Reduce the heat to medium, add the minced garlic and 2 tablespoons of thyme, and stir together.
Cook the mixture for another 5 minutes, then add the chopped cranberries. Season to taste with salt and pepper. Continue cooking for another 4-10 minutes or until the squash is fork-tender (longer if the squash cubes are larger).
To assemble, spread a layer of softened goat cheese onto each crostini and top with a spoonful or two of the squash mixture. Gently press the mixture into the goat cheese to ensure it sticks. Sprinkle with the remaining thyme and serve.

Leftover crostini can be stored in an airtight container in the refrigerator for up to 2 days.

The topping can be stored separately in an airtight container for about 3 days.

For a gluten-free option, substitute the sourdough baguette with a gluten-free alternative.

If you prefer a spicier kick, add red pepper flakes to the squash mixture.

For a nutty addition, top with chopped toasted pecans or walnuts.