These Butternut Squash, Blue Cheese & Sage Crostini were a big hit at our cookie decorating party. This simple-to-prepare vegetarian appetizer pairs sweet, nutty, roasted squash with a savory blend of ricotta & blue cheese. Lemon zest gives each bite a pop of fresh flavor and fried sage add a little holiday spirit. You can prep all of the ingredients in advance and assembling the crostini only takes few minutes.
If you’ve never fried sage leaves before, here is a video to show you how it’s done.
- 2 cups butternut squash, cut into medium dice
- 4 Tbsp. olive oil, plus more for drizzling
- 2 Tbsp. brown sugar
- ⅔ cup ricotta cheese
- ½ cup blue cheese
- 1 Tbsp. lemon zest
- 24 sage leaves
- salt & pepper
- 24 slices soft baguette
- Preheat oven to 425°.
- Place the diced butternut squash in a bowl and toss with 2 Tbsp. olive oil and the brown sugar. Season generously with salt and pepper.
- Spread the squash out evenly on a baking sheet lined with parchment paper. Bake until the squash is tender and slightly caramelized, about 25 minutes. Remove from the oven and cool to room temperature.
- Meanwhile, combine the ricotta cheese and blue cheese in a bowl and mix well. Set aside.
- Heat the remaining 2 Tbsp. olive oil over medium high heat. When the oil is hot, add the sage leaves and cook just until they crisp - about 30 seconds. Remove leaves to a paper towel to cool.
- NOTE: The squash, cheese, and sage leaves can all be prepared a day in advance. Store the squash and cheese in the refrigerator and keep the sage leaves covered at room temperature.
- About ½ hour before assembling, remove the squash and cheese from the refrigerator.
- To assemble, spread each piece of baguette with cheese, sprinkle on a little lemon zest, top with the squash, drizzle with a little additional olive oil and top with a sage leaf.