Appetizer · Squash · Vegetarian
Acorn Squash, Goat Cheese, Pear & Sage Crostini
A great use for leftover maple-roasted squash from the acorn squash salad. The sage fries in the olive oil that then goes into the dip, so nothing is wasted.
Prep
15 min
Cook
10 min
Total
25 min
Makes
8 crostini
- Equipment
- small food processor or personal blender · small saucepan · toaster or broiler
Instructions
Prep
- Toast. Toast slices of good bread until golden and crisp.
- Squash. Use two slices of leftover maple-roasted squash from the Maple-Glazed Acorn Squash & Kale Salad. Starting fresh? Coat ¾-inch half rounds of acorn squash with maple syrup, salt, and black pepper, sprinkle with black garlic flakes, and roast at 400°F until fork-tender, 30–40 minutes (not counted in the cook time above).
Make the goat cheese dip
- Fry the sage. Add the olive oil and sage leaves to a small saucepan over medium heat. Fry until the pan stops sizzling, 1–3 minutes, then move the leaves to a paper towel. Set the oil aside to cool slightly.
- Blend. Add the goat cheese, roasted squash, and maple syrup to a small food processor or personal blender. Once the sage oil has cooled slightly, add it too, and blend until smooth. If it’s too thick, add a little more olive oil.
Assemble
- Layer. Spread the goat cheese dip on the toasted bread, then layer on thinly sliced pears and the fried sage leaves.
- Finish. Sprinkle with hot pepper flakes and flake salt, and enjoy.
