For my second crostini recipe, I went with some different flavors: Butternut squash, bacon, and cheddar cheese. In this version, you roast the Butternut squash first. Then, you bake the bread. That way, the cheese is still melty when you serve the crostini.

Servings: 12 to 18 crostini, depending on the size of the bread

Ingredients

• 2 cups diced Butternut squash
• 1 tablespoon olive oil (and more for the bread)
• 1 teaspoon Italian seasonings
• ½ teaspoon minced garlic
• 4 slices of bacon, cooked
• 1 small French baguette, sliced in ½ inch pieces
• ¾ cup sharp cheddar cheese, shredded

Instructions

1. Preheat the oven to 425F and line a baking sheet with aluminum foil. Place the oven rack in the middle position.
2. In a large bowl, mix together the squash, 1 tbsp olive oil, Italian seasonings, and garlic. Place on the prepared baking sheet.
3. Cook in the oven for 18 to 20 minutes, mixing halfway through.
4. Line another baking sheet with aluminum foil. Increase the oven temperature to 450F.
5. Lightly brush both sides of each slice of bread with olive oil.
6. Arrange the bread in a single layer on the prepared baking sheet.
7. Bake in the oven for 5 minutes.
8. Flip the pieces of bread. Top every piece of bread with about 1 tablespoon of cheddar cheese. Return to the oven and keep cooking for about 7 minutes.
9. In a small bowl, mix the squash and bacon together. If necessary, reheat in the microwave until warm.
10. Top every piece of bread with the squash and bacon mix. Enjoy the crostini while warm.