Crostini: Three Ways

Photo: Lunds & Byerlys

Could little toasts with terrific toppings be a more perfect holiday appetizer? Crostini are easy to make, easy to customize and oh-so easy to love. Choose from these options, or riff on them and make them your own. You can’t lose.

Delicata Squash Crostini

• 1 delicata squash
• olive oil
• salt
• pepper
• 1 baguette
• ½ cup hazelnuts, roughly chopped
• 3 oz. goat cheese log
• pomegranate seeds
• fresh rosemary, finely chopped

Halve squash, remove seeds and cut into half-moon slices; cut each of those slices in half. (Delicata squash skin is tender enough to eat when cooked, so there’s no need to peel it.) Brush squash slices with olive oil. Sprinkle with salt and pepper. Roast for 20-25 minutes at 400 F. Slice the baguette into ¼-inch slices; brush with olive oil on both sides. Bake at 350 F for 5-7 minutes. Heat hazelnuts in a dry skillet over medium-high heat, tossing occasionally, until nuts are browned and toasted. Spread goat cheese on the crostini; top each one with a slice of roasted squash, a few pomegranate seeds, hazelnuts and rosemary to serve.

Pesto, Burrata and Roasted Tomato Crostini

• 1 pint cherry tomatoes
• olive oil
• salt
• pepper
• 1 baguette
• 1 container pesto
• 1 container burrata

Heat oven to 400 F. Empty a pint of cherry tomatoes onto a sheet pan. Drizzle with olive oil, and sprinkle with salt and pepper. Roast for 12-14 minutes. Slice a baguette into ½-inch thick slices. Brush each one with olive oil, and toast in the oven for 4-6 minutes. Remove from oven, then top each slice with pesto, burrata and a roasted tomato.

Cranberry Pomegranate Crostini

• 1 baguette
• ½ cup fresh cranberries, finely chopped
• ¼ cup pomegranate seeds
• 2 Tbsp. parsley, chopped
• 1 Tbsp. olive oil
• 1 ½ tsp. honey
• salt
• pepper
• 3 oz. goat cheese log
• orange zest, for garnish

Slice the baguette into ¼-inch slices, and brush with olive oil on both sides. Toast at 350 F for 4-6 minutes. Mix cranberries, pomegranate seeds, chopped parsley, 1 tablespoon olive oil and honey. Add salt and pepper to taste. Spread each baguette slice with goat cheese, and top with the cranberry-pomegranate mixture. Add orange zest over the top, and serve.

Katie Tomsche is the content manager for Lunds & Byerlys. Taste more at lundsandbyerlys.com