A crostini is one of those Italian favorites that can be altered, played with and tweaked to fit the season. This recipe uses New England’s finest ingredients and a unique seasoning in the way of Bells!
Bells seasoning is a mainstay in New England cupboards and is made with sage, oregano, rosemary, ginger, marjoram, thyme, and pepper.
Go ahead and use your imagination to further personalize crostini for the Holidays or what may be more specific to your culinary region.
- 2 cups diced squash
- 1 firm, tart apple (such as Granny Smith)
- 6 tablespoons olive oil
- 1/2 teaspoon each cinnamon and allspice
- 1/4 teaspoon each nutmeg, ground cloves, salt and black pepper
- 1 sub roll (or use slices of French, Italian or other baguette bread)
- 1 cup mascarpone cheese, room temperature
- 1 teaspoon minced garlic in oil
- 1 teaspoon Bells seasoning
- 2 tablespoons maple syrup
- 1/2 teaspoon balsamic vinegar
- 1 Preheat the oven to 400F. Peel, core and dice apples the same size as squash and add to a bowl with squash, oil, cinnamon, allspice, nutmeg, cloves, salt and black pepper.
- 2 Toss well to coat evenly. Empty out onto a baking pan in a single layer and place in the oven until squash is tender, but not mushy.
- 3 At the same time, cut the sub roll completely in half horizontally, and then again in 34-inch segments.
- 4 Place the sliced bread onto another pan and toast in the oven at the same time.
- 5 Both will take roughly 20 minutes, but you will need to remove both pans from the oven halfway through, toss the vegetables and flip the bread to continue cooking.
- 6 Meanwhile, beat mascarpone cheese until smooth; set aside.
- 7 In a separate bowl, whisk maple syrup, garlic, Bells, and vinegar well; set aside.
- 8 When ready to assemble and serve, remove veggies and bread from the oven.
- 9 Spread equal amounts of cheese onto each toasted bread slice, topped with equal amounts of roasted squash mixture.
- 10 Drizzle with maple glaze and serve.