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Butternut Crostini with Radicchio and Blue Cheese
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Impress guests with a trendy holiday appetizer by Sara Forte of A Sprouted Kitchen.
Ingredients:
  • 1 (1 1/2) pound butternut squash
  • Extra virgin olive oil
  • Sea salt to taste
  • Ground black pepper to taste
  • 0.25 cup creme fraiche
  • 0.25 teaspoon smoked paprika
  • 1 French baguette
  • 1 medium head radicchio
  • 2 tablespoons balsamic glaze (reduced balsamic vinegar)
  • 0.5 cup crumbled blue cheese, plus more for garnish
  • Reynolds Wrap® Aluminum Foil
Instructions:
  • Preheat the oven to 425 degrees F, then line 2 baking sheets with Reynolds Wrap® Aluminum Foil and set aside.
  • 1. Cut the squash in half lengthwise and scoop out the seeds. Brush the flesh with a light coating of olive oil. Place the squash halves on a baking tray, cut side up. Season with salt and pepper before roasting for 40 minutes until fork-tender. Let it cool completely before serving.
  • After the mixture has cooled, transfer the flesh to a bowl. Combine with creme fraiche, paprika, and a pinch of salt and pepper. Mash using a fork until silky. Prepare in advance, up to three days.
  • Slice the baguette diagonally into 1/2-inch slices and arrange them on a baking sheet lined with foil. Brush the slices lightly with olive oil and bake on the center rack for 6 minutes until the edges turn golden brown.
  • Thinly slice the radicchio. Combine with olive oil, balsamic glaze, salt, and pepper. Taste and adjust the seasoning. Spread squash mash on each crostini. Top with radicchio slaw and a sprinkle of blue cheese.

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