Original Blue & Butternut Crostini with Rosemary & Walnuts
Makes 20 – 25 crostini
4 cups butternut squash cubes, oven roasted until fork-tender
2 tablespoons honey
Salt and pepper, to taste
1 french baguette, sliced into ¼-inch slices
3 tablespoons plus 2 teaspoons olive oil, divided
¾ cup chopped walnuts
4 sprigs rosemary
2 tablespoons minced shallot
6 ounces Point Reyes Original Blue, crumbled
2 tablespoons cream cheese
½ cup pomegranate seeds
Preheat oven to 350°F.
In a food processor, puree butternut squash and honey. Season with salt and pepper. Set aside.
Toast the bread: Place bread slices on a parchment-lined sheet pan and drizzle evenly with 2 tablespoons of olive oil. Bake 8-10 minutes, or until bread is toasted and browned. Set aside.
Remove rosemary leaves from sprigs. Place 1 tablespoon of olive oil in a small skillet over medium-high heat. When the oil is hot, add rosemary leaves and walnuts. Cook, stirring frequently, until nuts begin to darken and rosemary is crisp and fragrant, about 3-5 minutes. Remove from heat and drain on paper towel-lined plate. Sprinkle with salt and pepper. Set aside.
Using the same pan over medium low heat, add 2 teaspoons olive oil, then add minced shallot. Stir frequently and cook just until shallot begins to soften. Remove from heat and let cool.
In a food processor, combine most of the Original Blue (reserve just a little for garnish on top of your finished product), cooked shallot and cream cheese. Puree until mixture is whipped and smooth, scraping down sides of bowl as you go.
Assemble the crostini: Evenly spread the cheese mixture onto the toasted bread slices, then add equal amounts of butternut squash puree. Top each crostini with walnuts, rosemary, pomegranate seeds and additional Original Blue.
Serve immediately.
Note: Can make components 1-2 days ahead and assemble just before served
