1. Adjust oven racks to top and bottom positions; preheat oven to 400°. Place baguette slices in single layer on rimmed baking pan; brush both sides with oil and bake 7 minutes or until toasted.
2. Slice off ends of oranges; place cut side down on cutting board. Slice down sides of oranges to remove skin and white pith with a paring knife. Working with 1 orange at a time, hold orange over small bowl; gently cut along sides of membranes to release each segment. Reserve orange segments; squeeze juice from orange membranes into separate small bowl.
3. In small saucepan, heat honey, cinnamon, cloves, orange juice and 3 tablespoons water to a simmer over medium-high heat; cook and stir 5 minutes or until thickened. Remove from heat and cool completely; fold in orange segments. Makes about 1 1/2 cups.
4. In medium bowl, toss grapes, 1 tablespoon oil, vinegar and 1/4 teaspoon kosher salt; spread in single layer on rimmed baking pan and roast 18 minutes. Place baguette slices in single layer on separate rimmed baking pan; brush both sides with remaining 2 tablespoons oil. Stir grape mixture; add baguette slices to oven and roast 7 minutes or until grapes burst and baguette slices are toasted. Makes about 1 cup.
5. In blender, purée pistachios, honey, 1/8 teaspoon kosher salt and 1 tablespoon water on high until almost smooth. Makes about 2/3 cup.
6. In medium bowl, toss squash, 1 tablespoon oil, and 1/4 teaspoon each kosher salt and pepper; spread in single layer on rimmed baking pan and roast 13 minutes. Place baguette slices in single layer on separate rimmed baking pan; brush both sides with remaining 2 tablespoons oil. Stir squash mixture; add baguette slices to oven and roast 7 minutes or until squash is golden brown and baguette slices are toasted
7. For the brie with orange compote: Top baguette slices with cheese; bake 4 minutes or until cheese melts. Top baguette slices with compote and sprinkle with thyme, if desired. For the ricotta, pomegranate & squash crostini Spread baguette slices with cheese; top with squash mixture and arugula, if desired. Sprinkle with pomegranate arils. For the pistachio butter and roasted red grapes: spread baguette slices with pistachio butter; top with grape mixture and sprinkle with thyme, if desired.
- 7 g Total fat
- 1 g Saturated fat
- 5 mg Cholesterol
- 194 mg Sodium
- 17 g Carbohydrates
- 1 g Fiber
- 6 g Sugars
- 2.5 g Added sugars
- 5 g Protein
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Nutritional Information
- 7 g Total fat
- 1 g Saturated fat
- 5 mg Cholesterol
- 194 mg Sodium
- 17 g Carbohydrates
- 1 g Fiber
- 6 g Sugars
- 2.5 g Added sugars
- 5 g Protein
Directions
1. Adjust oven racks to top and bottom positions; preheat oven to 400°. Place baguette slices in single layer on rimmed baking pan; brush both sides with oil and bake 7 minutes or until toasted.
2. Slice off ends of oranges; place cut side down on cutting board. Slice down sides of oranges to remove skin and white pith with a paring knife. Working with 1 orange at a time, hold orange over small bowl; gently cut along sides of membranes to release each segment. Reserve orange segments; squeeze juice from orange membranes into separate small bowl.
3. In small saucepan, heat honey, cinnamon, cloves, orange juice and 3 tablespoons water to a simmer over medium-high heat; cook and stir 5 minutes or until thickened. Remove from heat and cool completely; fold in orange segments. Makes about 1 1/2 cups.
4. In medium bowl, toss grapes, 1 tablespoon oil, vinegar and 1/4 teaspoon kosher salt; spread in single layer on rimmed baking pan and roast 18 minutes. Place baguette slices in single layer on separate rimmed baking pan; brush both sides with remaining 2 tablespoons oil. Stir grape mixture; add baguette slices to oven and roast 7 minutes or until grapes burst and baguette slices are toasted. Makes about 1 cup.
5. In blender, purée pistachios, honey, 1/8 teaspoon kosher salt and 1 tablespoon water on high until almost smooth. Makes about 2/3 cup.
6. In medium bowl, toss squash, 1 tablespoon oil, and 1/4 teaspoon each kosher salt and pepper; spread in single layer on rimmed baking pan and roast 13 minutes. Place baguette slices in single layer on separate rimmed baking pan; brush both sides with remaining 2 tablespoons oil. Stir squash mixture; add baguette slices to oven and roast 7 minutes or until squash is golden brown and baguette slices are toasted
7. For the brie with orange compote: Top baguette slices with cheese; bake 4 minutes or until cheese melts. Top baguette slices with compote and sprinkle with thyme, if desired. For the ricotta, pomegranate & squash crostini Spread baguette slices with cheese; top with squash mixture and arugula, if desired. Sprinkle with pomegranate arils. For the pistachio butter and roasted red grapes: spread baguette slices with pistachio butter; top with grape mixture and sprinkle with thyme, if desired.