There’s got to be a better name for this…anyone? anyone?
In honor of Cathy Erway’s book The Art of Eating In, The Bell House is hosting a launch party complete with a crostini cook-off. We really wanted to be a part of this but had a conflict. BOOO! If you can make it you should…there will be lots of good food, music and beer. A portion of the ticket sales will benefit Just Food & Oxfam relief efforts in Haiti.
So I dreamt up this little bugger for the cook-off and tried it out last night. Well…yum. I’m sure it would have won because of the perfect combination of sweet, savory, crunchy, soft and cheese.
What you’ll need: (This will make about 20 pieces.)1 baguette, sliced and toasted (I used bread flour this time and it came out PERFECT!)
1 butternut squash 1 shallot, minced
3 cloves of garlic salt and pepper olive oil to drizzle 1 tsp. of brown sugar 1/8 tsp. of fresh grated nutmeg
1/2 cup of mascapone cheese 1 package of goat cheese 2 onions 3 tbsp. of butter 3 sprigs of thyme 10 black peppercorns 1 bay leaf 1 package of duck bacon
- Roast butternut squash.
- In the mean time, cook one shallot and follow the directions for the butternut squash mash here (and replace onion with shallot).
- You can use a food processor or immersion blender to make the mash fully smooth, like a soup.
- Roast squash seeds in oven while you make the rest of the crostini. (optional)
- Add mascapone and goat cheese to 2 cups of butternut squash mash and blend.
- Make melted onions.
- Cook duck bacon in fry pan and cook until desired crispiness.
- Assemble, garnish with thyme and seeds and eat!