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Crostini di Zucca or Pumpkin Crostini with Chèvre and French Lentils (recipe on the blog, link in profile, search crostini). This one has that “Wow” factor. A few years ago, while in Rome, we were served a simple side dish of seasonal winter squash that was revelatory. When I asked what what, I was told once the squash finished with a agrodolce (sour sweet in Italian) sauce. The pumpkin here (choose your favorite winter squash) gets caramelized stovetop and tossed with a simple agrodolce made with a cider vinegar base which amplifies the flavor of the pumpkin to mouthwatering levels. When combined with the earthy lentils, the subtle tang of the creamy goat cheese and the crispy, olive oil toasted sourdough, the result is delectable. Sometimes I add some currants to the agrodolce which offers a wonderful contrast and rounds it out when I go heavy on the chili flakes. I like doing this with kabocha or red kuri, but feel free to choose your favorite. If you like these spicy, add some hot chili to the agrodolce while it simmers. Here I finished it with some windowsill basil but I adore it topped with crispy sage leaves. If you want to skip the bread, serve it on a bed of arugula, or if you want a salad but don’t want to skip the bread, toss with crispy croutons (I do this frequently). It’s a win win. I love serving this for the holidays, and they’re a part of my spread every year. If vegan, substitute your favorite creamy nut cheeze but go light on the nooch. This can also be served as a showstopping vegetarian meal with a punchy salad any time. It’s a shame to save this one only for the holidays. #f52community #crostini #pumpkin #agrodolce #howiholiday #thisisfall #wintersquash #delicious #recipe #recipeforentertaining #lentils #goatcheese #vegetarian