Crostini Recipes

Get a taste of fall with these Autumn-inspired recipes from The Uptown Grocer!

Fig Compote & Goat Cheese Crostini
Yield: 18

8 oz figs
4 oz water
1/8 tsp salt
1 tsp lemon juice
3/4 tsp balsamic vinegar
4 oz goat cheese
18 slices toasted baguette

Place one fig aside for garnish. Cut figs in quarters. Place in small pot with water, salt, vinegar and simmer covered for 20-25 minutes or until all water has evaporated. Add lemon juice. Mash with a fork until you form a paste.

Spread small amount of Compote on bread. Top with cheese and garnish with slice of fresh fig. enjoy!

Pear & Gorgonzola Crostini
Yield:12-15

4 oz Triple cream Gorgonzola
1.5 T butter
1 tsp balsamic vinegar
3 T chopped toasted pecans
1-2 pears. I used Kiffer
Honey
1tsp chopped rosemary
15 slices toasted baguette

Slice pear in pieces approx 1/3 inch thick. Sauté in butter and balsamic for about two minutes per side. Don’t overcook as pear will fall apart.
Spread small amount of Gorgonzola on toast. Top with pear slice, walnuts, and very small amount of rosemary. drizzle with honey. Enjoy,

Butternut Squash and Ricotta Crostini
Yield:18-24

3 Cups roasted squash
2 T olive oil
1 tsp fresh thyme leaves
8 oz ricotta cheese
1/8 tsp salt
2 tsp lemon zest
1/4 cup toasted pine nuts
3 T toasted, chopped walnuts
24 slices toasted baguette

Preheat oven to 400. Cube squash. Make these about the size of a small crouton. Toss with olive oil, thyme, salt and white pepper. Bake for about 20 minutes or until tender but not mushy. Combine ricotta with lemon zest and salt. Toast pine nuts. Spread small amount of ricotta on toast. Top with squash and small amount of pine nuts. Enjoy!


For more recipes & where to find Jennifer’s prepared meals:

http://www.theuptowngrocer.com/

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