Roasted Squash Crostini With Whipped Goat Cheese Recipes

ROASTED SQUASH CROSTINI WITH WHIPPED GOAT CHEESE

Roasted Squash Crostini with Whipped Goat Cheese image

Creamy goat cheese and spiced delicata squash make a delicious topped crostini!

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 1h

Yield 20

Number Of Ingredients 12

Ingredients

1 loaf (20 inch) baguette French bread
3 tablespoons olive oil
1 medium delicata squash (1 lb), peeled
1/4 cup chopped onion
2 teaspoons garam masala
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
4 oz soft chèvre (goat) cheese
3 oz cream cheese, softened (from 8-oz package)
3 tablespoons whipping cream
Chopped fresh cilantro
Chopped roasted salted pistachio nuts

Steps:

Heat oven to 350°F. Cut baguette into 40 (1/2-inch) slices. Place slices on ungreased cookie sheets; lightly brush with 1 tablespoon of the oil. Bake 6 to 9 minutes or until crisp. Cool completely.
Meanwhile, cut squash in half lengthwise; remove and discard seeds. Cut squash into 1/2-inch cubes. In large bowl, mix squash and onion; drizzle with remaining 2 tablespoons oil. Sprinkle with garam masala, cumin and salt; stir to coat. Spread on ungreased 15x10x1-inch pan. Bake 15 minutes; stir. Bake 20 to 25 minutes longer or until vegetables are browned and tender.
In medium bowl, beat goat cheese, cream cheese and cream with electric mixer on high speed until smooth. Spread about 1 teaspoon cheese mixture on top of each baguette slice. Top with slightly less than 1 tablespoon squash mixture. Garnish with cilantro and pistachio nuts.

Nutrition Facts : Calories 120, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 1 g, TransFat 0 g

WHIPPED GOAT CHEESE CROSTINI WITH BALSAMIC-ROASTED GRAPES

Whipped Goat Cheese Crostini with Balsamic-Roasted Grapes image

Everyone who knows me, knows I am a sucker for a cheese board. I love the combination of rich and nutty cheese with the delicate sweetness of fruit. Cheese boards are an entertaining staple for me, but when I want to change it up, I opt for this dish of creamy, velvety whipped goat cheese and juicy balsamic-roasted grapes with crunch from garlic-thyme crostini. Whether it's just you and a friend or you're entertaining a crowd, this dish is sure to be a hit!

Provided by Elena Besser

Categories appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for greasing
3 cups stemmed seedless grapes (red or green)
Kosher salt and freshly ground black pepper
5 or 6 sprigs thyme, plus 1 teaspoon chopped thyme leaves, and whole leaves for garnish
1 baguette, sliced 3/4 inch thick on a bias
2 medium cloves garlic, grated
One 11-once log goat cheese, at room temperature
1 teaspoon honey
Zest of 1 lemon
1/4 cup heavy cream
2 tablespoons balsamic vinegar
Flaky sea salt

Steps:

Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F. Grease a rimmed baking sheet with olive oil and set aside for the crostini.
Toss together the grapes and the 2 tablespoons of the olive oil on another rimmed baking sheet; season with kosher salt and pepper. Top with the sprigs of thyme. Roast on the upper oven rack until the grapes blister, 10 to 15 minutes.
Meanwhile, whisk to combine the 1/4 cup olive oil with half of the chopped thyme, half of the garlic, a pinch of kosher salt and a few grinds pepper in a small bowl. Brush onto the tops of the baguette slices and place on the oiled baking sheet. While the grapes roast, bake the baguette slices on the lower oven rack for 5 minutes.
Combine the goat cheese with the lemon zest, honey, remaining 1/2 teaspoon chopped thyme and grated garlic and a few grinds pepper in a food processor. Process until well combined, about 1 minute. Stream in the heavy cream with the machine running and process until the goat cheese is aerated and fluffy, 1 to 2 minutes. Taste and adjust the seasoning with kosher salt and pepper.
Remove the grapes and bread from the oven and set the oven to broil. Flip the crostini. Remove and discard the sprigs of thyme from the grapes and carefully toss the grapes with the balsamic vinegar. Return the grapes to the upper oven rack and the crostini to the lower rack and broil until the grapes are caramelized and the bread is toasted, about 5 minutes -- watch closely, as broilers vary.
To plate, spread the whipped goat cheese in a shallow bowl, top with the grapes and drizzle with any juices from the baking sheet. Sprinkle with flaky sea salt, thyme leaves and pepper. Place on a platter with the crostini and enjoy.

ROASTED HERBED SQUASH WITH GOAT CHEESE

Roasted Herbed Squash with Goat Cheese image

Cooking is a hobby I'm so happy to share with my toddler. She (and all our Christmas Eve party guests) heartily approved of this new potluck favorite. Any type of winter squash works here. -Lindsay Oberhausen, Lexington, Kentucky

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

2 medium acorn squash (about 1-1/2 pounds each), peeled and cut into 2-inch cubes
1 large butternut squash (5 to 6 pounds), peeled and cut into 2-inch cubes
3 tablespoons olive oil
2 tablespoons minced fresh thyme
2 tablespoons minced fresh rosemary
1 tablespoon kosher salt
1 teaspoon coarsely ground pepper
1 log (11 ounces) fresh goat cheese, crumbled
2 tablespoons coarsely chopped fresh parsley
1 tablespoon maple syrup, warmed slightly

Steps:

Preheat oven to 425°. Toss squashes with oil and seasonings. Transfer to 2 foil-lined 15x10x1-in. baking pans., Roast squash, stirring once, until soft and some pieces are caramelized, 30-35 minutes. Switch position of pans midway through roasting to ensure even doneness. If a darker color is desired, broil 3-4 in. from heat 2-4 minutes., Cool slightly. To serve, add goat cheese to squash; gently toss. Sprinkle with parsley; drizzle with maple syrup.

Nutrition Facts : Calories 251 calories, Fat 8g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 715mg sodium, Carbohydrate 43g carbohydrate (10g sugars, Fiber 10g fiber), Protein 7g protein.

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