Unusual but good crostini...

Every August, I attend a gathering of old friends in Wayne County, New York. Each year, it becomes a little less about the adults and little more about the kids as we have all added to our families year after year. The food has also evolved...from chips and hotdogs to elegant cheese trays and hors dourves. I found this one in a checkout line cookbook...never would have combined these on my own and it was delicious.

Ingredients

1 baguette (I used wheat.)

1/4 cup olive oil

2 tbsp. butter
3/4 cup mascarpone
1/2 cup of pistachios (80/20...I confess that used almonds as they were a lot less $$$.)

1/4 cup honey

handful of basil, chopped

Slice the baguette into 1/2 rounds, spread out on a cookie sheet. Melt the butter and olive oil together and using a pastry brush, spread over the rounds. Toast in the over under the broiler for about 2-3 minutes...till crispy. Top with a layer of mascarpone, drizzle with honey and almonds and top with a few pieces of basil. The mascarpone will melt a little if the rounds are still hot...which is ideal. (Otherwise you can put the rounds back in the oven on a very low temp to melt the cheese slightly. )

Something new for an hors dourve - butternut squash crostini

Carmelized Butternut Squash Crostini

If it's caramelized, how can it not be GREAT?!

This recipe is compliments of my favorite restaurant in Rochester, NY -- 2 Vine.
Pesto (or you can cheat and buy some Wegmans etc. pesto from the jar...:)

1 OZ Spinach

1 OZ Arugula

1/2 OZ Basil

1 OZ Mint

1 Tbl Toasted Hazelnuts

1/2 Cup Extra Virgin Olive Oil

Salt To taste

Pepper To taste

4 Cups Butternut Squash (Peeled and diced 1/4 inch cube)

1 Tsp Honey

2 OZ block Parmesan cheese

2 Tbl oil Sliced Baguette
1. Toast sliced baguette pieces brushed with extra virgin olive oil in 350 degree oven for 8-10 minutes. Remove and set aside.

2. Chop spinach, arugula, and fresh herbs by hand then blend in a food processor with toasted hazelnuts. Slowly drizzle in the oil to create a smooth paste then season with salt and pepper.

3. Sauté butternut squash in oil until slightly caramelized and tender about 8 minutes. Season with salt and pepper and a little honey. Let cool.

4. Spread a little of the pesto on each toast then spoon on a little of the butternut squash. Shave some of the parmesan over the crostini with a vegetable peeler. Drizzle with a little oil and arrange on a platter. Serve at room temperature. SERVES 8-10