Butternut Squash Crostini

Ingredients

• 8 slices Roman Meal bread (or similar whole grain, sliced bread), toasted or grilled
• 2 cups butternut squash, broiled and cut into 1/4-inch cubes
• 4 ounces feta cheese, crumbled
• 2 tablespoons maple syrup
• 1 tablespoon fresh thyme leaves
• 32 fresh basil leaves

Directions

1. Cut each piece of toast into quarters for a total of 32 pieces.
2. Combine squash, cheese, maple syrup and thyme in medium bowl.
3. Top toast quarters with about 1 tablespoon squash mixture each. Top with fresh basil leaves.

Recipe Yield: Yield: 32 servings

Source: Roman Meal