Butternut Crostini With Radicchio And Blue Cheese
Serves: 4
Madilyn Boehm
1 January 1970
Based on User reviews:
49
Spice
44
Sweetness
52
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 425 degrees F
2
Line 2 baking sheets with Reynolds Wrap(R) Aluminum Foil
3
Set aside
4
Cut the squash in half lengthwise and remove the seeds
5
Brush the flesh with a thin coat of olive oil
6
Set the squash cut side up on the prepared tray
7
Sprinkle with salt and pepper and roast for 40 minutes until the squash is fork tender
8
Remove to cool completely
9
Once cool, scoop the flesh into a bowl
10
Add the creme fraiche, paprika, and a pinch each of salt and pepper
11
Mash with a fork until completely smooth
12
This much can be done up to three days in advance
13
Cut the baguette into 1/2-inch slices on a diagonal
14
Spread them on the second foil-lined baking sheet
15
Brush the tops with a thin coat of olive oil
16
Bake on the middle rack for 6 minutes until the edges are just browned
17
Cut the radicchio into thin ribbons
18
Toss with olive oil, balsamic glaze and a pinch of salt and pepper
19
Adjust seasoning and dressing to taste
20
Spread a couple tablespoons of the squash mash on top of each crostini
21
Top with the radicchio slaw and a sprinkle of blue cheese for garnish