Ingredients:
4 oz. pumpkin goat cheese (or plain goat cheese)
¾ cup butternut squash, peeled and diced
¾ cup Granny Smith apple, peeled and diced
½ cup apple cider, divided
2–3 tsp butter, cubed and divided
½ cup sliced almonds, toasted
Dried cranberries, to taste
Honey or maple syrup, for drizzling
Fresh sage sprig, for garnish
2 sheets puff pastry, thawed
Instructions:
Preheat oven to 400°F.
Prepare the pastry: Cut each sheet of puff pastry into 4 x 6-inch rectangles. Score a ½-inch border around each rectangle and prick the inner area with a fork. Place on a baking tray and freeze until firm.
Roast the squash and apples:
Divide the squash and apples between two small baking pans.
Pour ¼ cup apple cider over each pan and dot with 1–1½ tsp butter.
Roast until fork-tender, then remove from the oven and set aside.
Prepare the cheese: Allow the goat cheese to come to room temperature for easy spreading.
Bake the pastry: Increase oven temperature to 425°F. Bake the chilled pastry rectangles for 10–15
minutes, until puffed and golden brown.
Assemble the appetizer:
Gently press down any overly puffed centers.
Spread each pastry with goat cheese, then top with roasted squash and apples.
Sprinkle with dried cranberries and toasted almonds.
Drizzle with honey or maple syrup.
Garnish with a sprig of fresh sage and cut into bite-sized squares for serving. Serve at room temperature.
Notes –
Measurements are approximate — adjust to taste.
Pumpkin Goat Cheese is available in our Farm Store.
This recipe can also be made as a toast using sourdough or whole-grain bread as the base.
Recipe by Jenn Borealo, Culinary Specialist
