Butternut Squash & Fig Crostini

by Marc Golick on November 13, 2012

Butternut Squash & Fig Crostini
Yield: 6  crostinis

6  Whole Grain Crostinis
6   teaspoons  Butternut Squash Pasta Sauce
3  Organic Figs- cut in half
2  Tablespoons  Methode Tradizionale Balsamic Vinegar
6  thin shavings of Parmesan Reggiano Cheese
1  pinch teaspoon White Truffle Sea Salt
1  pinch Fresh Cracked Black Pepper

Combine the halved figs with the balsamic vinegar and let macerate for 1/2  hour.  Spread the butternut squash pasta sauce equally between the six crostinis.  Spoon a 1/2  fig onto the crostini including some of the liquid, then top with the shaving of the Parmesan cheese and a pinch of truffle salt and fresh cracked black pepper.

*Perfect as a hors d’ oeuvre for your Fall dinner parties and harvest celebrations.

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