These fall-flavored crostinis are a simple and tasty appetizer to add to any fall dinner party menu. Athenos whipped feta and sweet roasted butternut squash are the perfect balance of sweet and tart!
Ingredients
- 12 slices of french baguette, cut into thin slices
- 1 ½ cups butternut squash, cut into small cubes
- 1 tbsp olive oil + extra for toasts
- 1 tbsp minced rosemary
- Kosher salt
- Cracked black pepper
- ½ cup Athenos Whipped Feta
Method
- Preheat the oven to 400 F.
- Place the butternut squash cubes onto a small sheet pan. Drizzle with olive oil, rosemary, a pinch of kosher salt and a few turns of cracked black pepper. Toss together until well coated.
- Bake butternut squash for 15-20 minutes or until squash is tender and golden brown. Remove and allow to cool.
- While the squash is baking, brush top of toast slices with olive oil and season with a bit of kosher salt. Place on a baking sheet and bake for 5-7 minutes or until the tops are golden brown. Remove from the oven.
- Once toasts are golden brown, smear 1 tbsp or so of Athenos whipped feta onto the tops of the toast. Top with a spoonful of butternut squash mixture and an extra sprig of rosemary for garnish.