BRUSCHETTA WITH BLUE CHEESE AND ROASTED BUTTERNUT SQUASH and ASPARAGUS CROSTINI

Here are a couple of appetizer ideas - I made the bruschetta for a recent dinner party and the crostini when my brother was in town - both so fun and festive and great for a crowd.

BRUSCHETTA WITH BLUE CHEESE AND ROASTED BUTTERNUT SQUASH

1 small butternut squash
olive oil
salt and freshly ground black pepper
1 french baguette, thinly sliced
4 ounces crumbled blue cheese
12 oregano leaves

Heat oven to 350F.
Peel butternut squash, remove seeds and dice flesh into 1 cm chunks. Place on an oven tray. Drizzle with oil and add a good sprinkle of salt and pepper. Roast 20 minutes or until tender and starting to brown.
Toast bread and brush lightly with oil. Spread with blue cheese, top with butternut squash. Broil until cheese just begins to melt, garnish with oregano and serve.
Enjoy!

Recipe adapted from New Zealand House and Garden

ASPARAGUS CROSTINI

1 pound asparagus
1/2 pound smoked salmon
1 wedge of brie
1 baguette, sliced into 1/2 inch slices
1/2 cup olive oil
salt and pepper

Heat oven to 350F.
Line a sheet pan with parchment paper, or foil. Place slices of baguette on pan, lightly drizzle with olive oil, season with salt and pepper. Bake in the oven for about 5 to 7 minutes, until golden.
Cut trimmed asparagus into 2 inch pieces, blanch in rapidly boiling salted water for about 2 to 3 minutes. Remove from water and cool.
To assemble, place a piece of brie on top of the crostini, then top with a piece of salmon (I cut mine into rounds) and two pieces of asparagus. Garnish with fresh cracked pepper if desired.
Enjoy!