Crostini with Garden Carrots, Fromage Blanc and Dukkah

Yield: 12 Servings
Chef: Chef Brian Streeter


1 baguette, cut into ¼”slices on a bias
¼ c. olive oil

¼ c. hazelnuts
1 T. sesame seeds
1 T. coriander seed
½ T. cumin seed
½ tsp. Kosher salt
½ tsp. Freshly ground black pepper
3 c. butternut squash, cut in a small dice
2 T. olive oil
Salt and pepper
8 oz. fromage blanc
1 T. chives, minced
2 T. wild flower honey


Preheat oven to 375°F. Brush baguette slices lightly on both sides with olive oil. Place on a sheet pan and toast in the oven until golden brown, about 10-12 minutes. Reserve.

To make the Dukkah, place the hazelnuts on a pie tin and roast in the oven until the skins begin to darken, about 8-10 minutes. Remove from the oven and remove the dark skins by rubbing against a mesh strainer with a kitchen towel. Don’t worry if not all the skin comes off. Roughly chop on a cutting board and set aside. Toast the sesame seeds in a hot skillet over high heat for a minute or two, stirring constantly to evenly brown. Remove from the skillet and set side. Place the coriander and cumin in the skillet and toast for a minute or two until fragrant and starting to darken. Pulse in spice mill until coarsely ground. Add the hazelnuts and pulse once or twice to incorporate. Place in a small bowl and stir in the sesame seeds, salt and freshly ground black pepper.

Heat a large skillet over high heat, add the olive oil and the butternut squash and sauté until tender and starting to brown. Season with salt and pepper and set aside. Allow the fromage blanc to come to room temperature. Add the chives and mash with the back of a spoon to until smooth and spreadable.

To assemble, spread a teaspoon of the fromage blanc on a crostini, top with a spoonful of butternut squash, sprinkle with the dukkah and drizzle with the honey.

Enjoy with a glass of Cakebread Cellars Cuttings Wharf Chardonnay.