A few crostini and a lemony salad make the perfect light lunch. To save time, you can bake the bread ahead and store it in an airtight container for up to 24 hours.
- Portion size 15 servings
- Credits : Canadian Living Magazine: November 2013
Ingredients
Method
On greased rimmed baking sheet, toss together squash, oil, salt and pepper. Roast in 425 F (220 C) oven, turning once, until tender and golden, about 20 minutes.Meanwhile, arrange baguette slices on separate rimmed baking sheet; add to oven and bake until light golden, about 5 minutes. Rub cut side of garlic over crostini. In bowl, combine goat cheese, milk and lemon juice; spread over crostini.
Top with squash. Sprinkle with chives.
Change it up- Prosciutto and Squash Crostini: Sprinkle 3 thin slices prosciutto, chopped, onto goat cheese mixture before adding squash.
Nutritional facts per piece: about
- Fibre trace
- Sodium 62 mg
- Sugars 1 g
- Protein 2 g
- Calories 47.0
- Total fat 2 g
- Potassium 71 mg
- Cholesterol 4 mg
- Saturated fat 1 g
- Total carbohydrate 5 g
%RDI
- Iron 3.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 26.0
- Vitamin C 6.0
