My family is in town this week! So excited to show them the city. So this next blog post is going to be super short but I just had to share this next recipe with you! Roasted Vegetable Crostinis. Yum! It is the perfect light and lean appetizer. I made it for a Friendsgiving dinner this past weekend and it was definitely a hit! I’ve combined a sweet roasted vegetable with a creamy savory cream cheese spread on a toasted crostini. The sweet and the savory makes the most incredible flavor combination. It’s almost like Thanksgiving dinner in one bite. The dish is not only delicious but pretty to look at.
· 1 Cup of Brussel sprouts
· 1 Cup of cubed sweet potato
· 1 Cup of cubed butternut squash
· ½ cup of maple syrup
· 8 oz of low fat cream cheese
· 1 TBS of fresh rosemary, finely chopped
· 1 TBS of fresh thyme, finely chopped
· 1 pack of crostini’s or any whole wheat cracker
· ½ cup of toasted pumpkin seeds
· ½ cup of dried cranberries
*I found the already made crostini’s at Whole Foods Market
- Heat the oven to 350 degrees.
- Mix the first three ingredients in a bowl with the maple syrup until well coated.
- Spray a large cookie sheet pan with pam. Evenly spread the vegetables on the pan. Roast in the oven for 30-45 minutes. Allow to cool when done.
- Combine the cream cheese with the fresh herbs and spread a light layer on the crostinis.
- Cut the Brussel sprouts into halves and the sweet potato and butternut squash into smaller cubes. Place onto the crostinis.
- Top the crostinis with the toasted pumpkin seeds and the dried cranberries.