Name: Butternut Crostini with Radicchio and Blue Cheese
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: US
Ingredients: 1 (1 1/2 pound) butternut squash; Extra virgin olive oil, for drizzling; Sea salt, to taste; Freshly ground black pepper, to taste; 1/4 cup crème fraîche; 1/4 teaspoon smoked paprika; 1 French baguette, sliced into 1/2-inch rounds; 1 medium head radicchio, thinly sliced; 2 tablespoons balsamic glaze (reduced balsamic vinegar); 1/2 cup crumbled blue cheese, plus more for garnish; Reynolds Wrap® Aluminum Foil

Elevate your appetizer game with these elegant crostini, featuring sweet roasted butternut squash, the bitter bite of radicchio, and the creamy tang of blue cheese. A delightful combination of flavors and textures that will impress your guests.

Follow The Directions

01

Step

Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with Reynolds Wrap® Aluminum Foil. Set aside. (5 minutes)

02

Step

Halve the butternut squash lengthwise and scoop out the seeds. Brush the cut sides with olive oil, season with salt and pepper, and place cut-side up on one of the prepared baking sheets. Roast for 40 minutes, or until fork-tender. Let cool completely. (45 minutes)

03

Step

Once cooled, scoop the butternut squash flesh into a bowl. Add the crème fraîche, smoked paprika, salt, and pepper. Mash with a fork until smooth and well combined. Set aside. (10 minutes)

04

Step

Arrange the baguette slices on the second foil-lined baking sheet. Brush the tops lightly with olive oil. Bake for 6 minutes, or until golden brown around the edges. (10 minutes)

05

Step

In a medium bowl, toss the thinly sliced radicchio with olive oil, balsamic glaze, salt, and pepper. Adjust seasonings to taste. (5 minutes)

06

Step

Spread a generous spoonful of the butternut squash mixture onto each toasted baguette slice. Top with the radicchio slaw and a sprinkle of crumbled blue cheese. Serve immediately and enjoy! (10 minutes)