Happy Thanksgiving week!! I hope you all have some warm, cozy, family/friend-centered plans this week! We go to Will's parents' house every year for Thanksgiving which is a tradition I have come to love. This year is even more special because his parents recently moved closer to us, so now for the first year ever, we will be with both our families on Thanksgiving Day. I can hardly wait, you guys.
A couple of weeks ago I had the honor of teaching a cooking/baking class for 25 lovely ladies and I taught them to make an appetizer and a dessert. Today I'm sharing one of those appetizers as well as another super simple and easy appetizer. Both of these are delicious and a huge hit. I chose to make the crostini for the class and everyone was raving about it and saying they were going to make it for their Thanksgiving gathering - music to my ears! What I love about these is that they really don't take a lot of time but are super pretty, delicious, and really make you look like you know what you're doing. I have included a few notes on each recipe below.
BACON WRAPPED PEAR APPETIZER
This recipe is as simple as it gets with literally only about 5 ingredients. Since these appetizers are on the larger side, being half a pear, I would suggest serving these at the table before dinner. It's probably easier to eat these with a fork, so they are perfect for more of a "plated" appetizer.
BUTTERNUT SQUASH CROSTINI
The crostini has all of the yummy Fall flavors but is still really easy to make while also making you look like a major boss in the kitchen. These are great to make right before guests arrive and have them sitting out for people to grab as they pass by. Since it makes about 25 crostini, it's great for larger groups. My biggest tip on this is to buy pre-cut butternut squash because y'all, has anyone found a good way to cut a butternut squash?? The recipe calls for one butternut squash, but buying one bag of precut (I always buy from Trader Joe's) usually does the trick.
I hope you all have a super fabulous Thanksgiving week and a wonderful time laughing and catching up with family! I'll only be doing one blog post this week since I'll be with family, but if you want to keep up with our Thanksgiving festivities, I'm going to try and keep y'all updated through Instagram and Instagram stories!
BACON WRAPPED PEARS WITH GOAT CHEESE AND HONEY
*Makes 8 appetizers
- 4 pears
- 8 teaspoons goat cheese
- 8 strips maple bacon
- 4 teaspoons honey
- fresh rosemary for sprinkling
- Preheat the oven to 375°F.
- Cut pears in half and core them.
- Fill each pear with goat cheese and wrap with maple bacon. Cover a baking sheet in foil and place pear halves on baking sheet. Bake in oven for 30 minutes or until pears are soft.
- To serve, drizzle with honey and sprinkle fresh rosemary on top. Serve immediately.
BUTTERNUT SQUASH CROSTINI WITH ORANGE RICOTTA & CRANBERRIES
*Makes 25 crostini
- 1 baguette
- 1 butternut squash, diced in 1/2 inch pieces (or buy a bag of pre-cut. I buy pre-cut from Trader Joe's)
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- pinch of salt
- pinch of pepper
- 1/2 cup dried cranberries
- 2 cups ricotta cheese
- juice from half an orange
- zest from one orange
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
- 1 teaspoon finely chopped fresh sage
- 1 teaspoon fresh thyme
- Preheat the oven to 375°F.
- Cut baguette into 1/2 inch slices and place on a baking sheet. Bake in the oven for 8 minutes.. Once slices are done, take out of oven and set aside.
- In a bowl, place the butternut squash, olive oil, brown sugar, salt and pepper and toss until squash is evenly coated. Put foil on a baking sheet and place your squash mixture on the baking sheet. Bake for about 30 minutes or until butternut squash is tender.
- While your squash is baking, dump your ricotta and orange juice in a small bowl and stir to combine. Put in the fridge until ready to use.
- You can also make your drizzle by combining the honey and balsamic dressing and whisk until combined.
- Once your butternut squash is done, take it out of the oven and add the cranberries, thyme and sage to the pan. Stir all ingredients together to incorporate.
- To build your crostini, spread some orange ricotta on each baguette and top with the butternut squash mixture. Sprinkle some orange zest on each and drizzle with the honey balsamic mixture. Serve warm and enjoy!