Fall Crostini

INGREDIENTS:

• Sage pesto

• 1 butternut squash

• 1-2 baguettes depending on their size

• Olive oil

• Salt and pepper

• 4 oz goat cheese

• 1/2 cup or so pomegranate seeds

  Sage Pesto:

• 3-4 tablespoons fresh sage

• 1 cup fresh basil

• 1/2 cup freshly grated parmesan cheese

• 1 garlic clove

• 8 tablespoons olive oil, or enough to make the pesto able to drizzle off a spoon

  Make the pesto by placing the sage, basil, grated parmesan cheese, and garlic into a food processor, and slowly add in the olive oil until you achieve the right consistency; you want the pesto to be able to drizzle off of a spoon

FALL CROSTINI DIRECTIONS:

• Preheat the oven to 425 degree

• Cut the butternut squash into about 1/2-inch cubes and place on a baking sheet lined with aluminum foil

• Toss the squash with olive oil, salt and pepper

• Bake in the oven until softened all the way through, about 20 minutes

• Remove from the oven and set aside to cool slightly

• Cut the baguette on an angle and place on a baking sheet lined with aluminum foil

• Drizzle both sides with olive oil and place in the broiler until lightly browned on one side and flip over to lightly brown the other side

• Once the bread is cool enough to handle, spread a thin layer of pesto onto the slice and top it with some of the butternut squash

• Crumble the goat cheese into smaller pieces and add a few crumbles to the top of the crostini

• Sprinkle some of the pomegranate seeds over the top

• Repeat until all of the bread slices are covered

• Place the crostini on a platter and add a light drizzle of olive oil