Thursday, March 22, 2012
Recipe: Butternut Squash, Feta and Walnut Croustades
You'll be seeing a few more canape recipes from me in the next couple of weeks I reckon. I am doing 150 canapes professionally for a friend's birthday (first paid canape job! Very nervous!) so i've been needing to practice them before the big day. Will be doing 7 varieties- These croustades, goats cheese and red onion crostinis, cheddar and piccalili crostinis, curried chicken skewers with yoghurt dip, Gazpacho shots, chilli smoked salmon and coriander yoghurt on blinis and sundried tomato fritatas. You'll find croustades in that sorta "world" section in the supermarkets, where you get miso paste and other things like that. Within about 1/2 an hour the croustades start to soften instead of being crunchy, but theyre quite nice like that as well actually.
Butternut Squash, feta and walnut croustades (makes 24)
1 small-ish butternut squash
Olive oil, salt, sugar and pepper
1 pack of 24 croustades
1. Roast the butternut squash in the oven until completely soft- 1 hour under foil, ½ an hour without, at 200C. Mash, season to taste (add honey if not sweet enough) and allow to cool.
2. Fill the croustades with the mashed butternut squash, add a small bit of feta and a chunk of walnut, and plate.