Crostini with Camembert, Butternut Squash and Frizzled Leeks
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Crostini (aka tiny toasts) are always a hit — and they’re the perfect snack to serve while you put the finishing touches on your Thanksgiving meal. Here, roasted butternut meets festive, frizzled leeks for a sweet and savory complement to creamy Camembert cheese. For a gooier version, serve the crostini warm and top with the cheese right after toasting.
- 1 large leek, white and light-green parts only
- 1 cup safflower oil
- 1 teaspoon kosher salt, divided
- 1 small butternut squash, cut into ½-inch cubes (about 3 cups)
- 6 tablespoons extra-virgin olive oil, divided!
- 1 tablespoon coarsely chopped fresh thyme
- 1 teaspoon ground black pepper !
- 1 baguette, cut into ¼-inch-thick slices (about 24)!
- 1 clove garlic, minced!
- ¼ cup pine nuts!
- Hervé MonS Camembert Cheese, cut into 24 thin slices
Cut leek crosswise into 2-inch sections, then thinly slice lengthwise into matchsticks. Heat safflower oil in a large deep-sided pan over medium-high until shimmering. Cook leeks, stirring occasionally, until light golden brown and crispy, about 5 minutes. Use a slotted spoon to transfer to paper towels; season with ½ teaspoon salt.
Preheat oven to 425°F. In a medium bowl, toss the butternut squash with 2 tablespoons olive oil, thyme, ½ teaspoon salt and pepper. Spread on a lined baking sheet and bake for 10 minutes, then stir and bake for an additional 10 minutes, or until the squash becomes tender and golden. Set aside.
Reduce oven temp to 375°F. Place bread slices on baking sheet. Brush with 2 tablespoons olive oil. Bake for 3–4 minutes to lightly toast the bread. Reserve.
In a large sauté pan over medium heat, heat 2 tablespoons olive oil with garlic and pine nuts. Sauté until the garlic is sizzling and aromatic and the pine nuts just begin to brown. Add the squash to the pine nut mixture and gently fold together. Adjust seasoning if needed.
Top each toasted bread slice with a slice of Camembert, a scoop of the squash mixture, then a crown of frizzled leeks on top right before serving.