Description
A delightful autumn appetizer featuring toasted baguette slices topped with creamy roasted squash, sweet pear, melted brie, and a tangy cranberry glaze.
Ingredients
Scale
For the Crust:
- 1 small butternut squash, peeled and diced
- 1 ripe pear, thinly sliced
- 8 oz brie cheese, sliced
- 1 baguette, sliced into 1/2-inch pieces
- 1/2 cup cranberry sauce
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tsp fresh thyme leaves
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper, then roast for 20-25 minutes until tender.
- Arrange baguette slices on a baking sheet and toast in the oven for 5-7 minutes until crisp.
- Top each toasted baguette slice with roasted squash, a slice of pear, and a piece of brie. Return to oven for 3-5 minutes until brie is melted.
- Warm cranberry sauce with honey in a small saucepan over low heat until smooth.
- Drizzle cranberry glaze over crostini, sprinkle with fresh thyme, and serve warm.
Notes
You can customize the seasonings to taste.