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.