Crostini Two Ways

I cannot even begin to explain how excited I am for Christmas. I had Friday off so I went and got my tree (all by myself!) and went to work decorating it. It’s all finished; 4 strands of lights, 100 ornaments, and tinsel, done in record time. My apartment is nearly all decorated, and even if I won’t get to enjoy it for much longer, I’m so excited to get to come home tonight after work and seeing my Christmas tree all lit. It’s the little things.

These crostini are absolutely amazing. They are both so different, yet equally delicious. The butternut squash is a little sweet, but the melty fontina and earthy sage make it so savory. The crispy pieces of mortadella pair so well with the pumpkin seed pesto, and because both are strong flavors, the ricotta is a neutral, but a definite needed addition. I love crostini because you can do so many things with it – just go into your fridge and pantry and pull out some ingredients and you’ve got a delicious appetizer. It’s hard to pick a favorite between these two, but because I love that pumpkin seed pesto (I told you I’ve been putting it on everything!), I would lean towards the mortadella and pesto crostini – but that butternut squash and sage, it’s a tough decision. If you need a little inspiration for an appetizer for an upcoming holiday party, look no further than these two.

Crostini Two Ways

Butternut Squash and Fried Sage Crostini

1 butternut squash, peeled and diced into 1 inch cubes
Olive oil
Salt and pepper
1 baguette, sliced
Sage leaves
Fontina cheese, grated

Preheat the oven to 375 degrees. Place the butternut squash on a baking sheet and drizzle with olive oil and salt and pepper. Toss to make sure everything is coated. Bake for 35-45 minutes or until tender. Place the sliced baguette on a baking sheet and drizzle with olive oil. Bake for 5-10 minutes until bread has gotten crispy, but not brown. Remove from oven.

In a medium pan, add a little olive oil and heat over medium high heat. Add the sage leaves and cook on each side until crispy. Drain on paper towels. To assemble, top each slice of baguette with grated fontina and butternut squash. Bake for 5 minutes or until cheese has melted and the bread has started to turn brown. Remove from oven and top with a piece of sage. Serve immediately.

Crispy Mortadella and Pumpkin Seed Pesto Crostini

1 baguette, sliced
Olive oil
1/4 lb mortadella, sliced thinly
1 small container of whole milk ricotta
Salt and pepper
Pumpkin Seed Pesto

Begin by preheating your oven to 375 degrees. Take the sliced baguette and place on a baking sheet. Drizzle with olive oil and bake for 5-10 minutes or until bread has gotten crispy, but not brown. Remove from oven. Meanwhile, place a little olive oil in a pan and heat over medium-high heat. Slice each piece of mortadella into fourths. Place the mortadella in the pan, working in batches. Cook for about a minute on each side or until the pieces are crispy. Remove and repeat with remaining meat. To assemble, top each slice of bread with a small spoonful of ricotta cheese. Sprinkle with salt and pepper. Place the mortadella on top and then drizzle with pumpkin seed pesto. Bake for 5 minutes or until everything is warmed through and the bread has just started to turn brown. Serve immediately.