Butternut Squash Feta Crostini
Warm, comforting, and effortlessly impressive. These butternut squash crostini start with a generous swipe of Athenos Whipped Feta, topped with golden roasted squash and a hint of rosemary. Perfect for cozy nights, cocktail parties, or holiday boards.
Preparation time
15 minutes
Cooking time
10 minutes
Total time
25 minutes
INGREDIENTS
4 SERVINGS| 12 slices | 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 |
| 1 tbsp | fresh rosemary, minced |
| to preference | Kosher salt |
| Cracked black pepper | to preference |
| 1/2 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.
