Butternut Crostini With Radicchio And Blue Cheese Recipes

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Whisk together 2 tablespoons olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl. Set dressing aside.
• Cut radicchio head into 4 wedges. Brush wedges with remaining 1 tablespoon olive oil and lightly sprinkle with salt.
• Place wedges on the preheated grill; grill until lightly charred, 3 to 4 minutes on each side. Transfer to a plate and top with pistachios and blue cheese; drizzle with dressing. Serve immediately.

Steps:

• Preheat the oven to 425 degrees F. Line 2 baking sheets with Reynolds Wrap® Aluminum Foil. Set aside.
• Cut the squash in half lengthwise and remove the seeds. Brush the flesh with a thin coat of olive oil. Set the squash cut side up on the prepared tray. Sprinkle with salt and pepper and roast for 40 minutes until the squash is fork tender. Remove to cool completely.
• Once cool, scoop the flesh into a bowl. Add the creme fraiche, paprika, and a pinch each of salt and pepper. Mash with a fork until completely smooth. This much can be done up to three days in advance.
• Cut the baguette into 1/2-inch slices on a diagonal. Spread them on the second foil-lined baking sheet. Brush the tops with a thin coat of olive oil. Bake on the middle rack for 6 minutes until the edges are just browned.
• Cut the radicchio into thin ribbons. Toss with olive oil, balsamic glaze and a pinch of salt and pepper. Adjust seasoning and dressing to taste. Spread a couple tablespoons of the squash mash on top of each crostini. Top with the radicchio slaw and a sprinkle of blue cheese for garnish.

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add all mushrooms and garlic and sauté until mushrooms are cooked through and brown, about 10 minutes. Add cream and boil until liquid is completely absorbed, about 2 minutes. Remove from heat. Add blue cheese and stir until cheese melts. Mix in prosciutto. Season to taste with salt and pepper. Transfer mushroom topping to bowl. (Mushroom topping can be made 1 day ahead. Cover and refrigerate.)
• Preheat oven to 375°F. Arrange bread slices on baking sheet. Bake until just golden, about 5 minutes. Mound 1 generous tablespoon mushroom topping on each slice. Return to oven; bake until topping is heated through, about 6 minutes. Sprinkle with chopped parsley.