Butternut Squash and Blue Cheese Bruschetta Appetizer
These butternut squash crostini are a perfect fall appetizer, a blend of creamy pumpkin, tangy blue cheese, and sweet honey – a cozy, flavorful bite for any fall gathering!
Ingredients
- 1½ cups butternut squash, diced small (300 g)
- 2-4 tbsp extra-virgin olive oil
- 3-4 garlic cloves
- 1 small baguette or ciabatta, sliced into ½-inch thick slices
- handful of sage leaves
- handful of fresh rosemary plus extra for serving
- Salt and black pepper, to taste
- 1 cup blue cheese (200 g) such as Roquefort or Gorgonzola Piccante
- 2 tbsp honey
Instructions
- Prepare the butternut squash: Heat 1-2 tablespoons of oil in a pan. Add whole garlic cloves, rosemary, sage/
- Add diced butternut squash.
- Cover and let it cook: After 5 minutes, remove and discard the sage. Season with salt and pepper, and continue cooking for another 10-15 minutes, until the pumpkin is tender enough to mash with a fork. Let it cool slightly.
- Make the crostini: Slice a baguette or ciabatta, and toast the slices with a bit of olive oil until golden and crispy.
- Blend the butternut squash: In a blender, puree the butternut squash and garlic, discarding the rosemary. Adjust the seasoning with more salt and pepper if needed, but keep in mind the blue cheese is quite salty.
- Prep the blue cheese: Cut or crumble the blue cheese into pieces. If you want to save time, you can use pre-crumbled blue cheese for this recipe, or crumble it right on top of crostini
- Assemble the crostini: Spread the pumpkin puree on the toasted bread, top with blue cheese, and drizzle with honey. Feel free to adjust the honey to your liking.
- Presentation: For a finishing touch, you can garnish with small sprigs of rosemary.