If you’ve been following me here on my blog, you know about my love of crostini. For me, it’s the easiest, best appetizer to serve and so much less expensive than a cheese board (my other favorite). It’s the perfect medium for left overs and an opportunity to get creative, because it is, after all, just a small might. You can go for bigger, bolder flavors here than you might with a main course or even side. I had a few odds and ends knocking around the kitchen, and that is how this combination came together. I roasted the onions along with the kabocha, getting those deep caramel notes; the goat cheese is bright and fresh, and the rye bread has a nice earthiness to it, adding an extra winkle where plain baguette would be a blank canvas. If you don’t feel like crostini, you could always turn this into a side by cubing the squash, sprinkling the cheese, and adding the rye bread as croutons. Enjoy!
1 kabocha squash, seeds scooped and halved
1 pound pearl onions, peeled and halved
1/4 cup olive oil
2 thyme sprigs
8 ounces goat cheese
1 loaf rye bread, thinly sliced
Preheat oven to 425F
Coat the squash and onions in olive oil, salt, and pepper and spread on a baking sheet. Toss in the thyme. Roast until squash is tender and onions are caramelized.
Slice the bread into crostini sized slices and toast in the oven until crisp.
Spread each toast with goat cheese, smash squash on top, add a few pieces of onion, and dress with honey and chili flake.