Butternut Squash CrostiniMarch 22, 2016
Check us out! We got a makeover!March 22, 2016
For the Cinnamon Chips:
- 1/3 cup sugar
- 1 teaspoon cinnamon
- 1/2 stick butter, melted
- 3 soft taco size flour tortillas
For the Fruit Salsa:
- 2 small granny smith apples
- 1 16 oz. package strawberries
- 1 6 oz. package raspberries
- 1 Tablespoon fresh mint, chopped
- 1 teaspoon freshly squeezed lemon juice
- 2 teaspoons white sugar
- 2 teaspoons brown sugar
Preheat oven to 350 degrees. Combine cinnamon and sugar. Using a pastry brush, brush melted butter onto flour tortillas, evenly coating entire surface. Sprinkle cinnamon and sugar mixture on tortillas. Using a pizza cutter, slice the tortillas into 8 pieces. Bake the cinnamon chips for about 11-14 minutes or until they are crisp and golden brown. They need to be crisp around the edges or they will be chewy and not crisp like a chip.
To make the fruit salsa, peel the apples and then dice them into ½ inch pieces. Cut the strawberries into ½ inch pieces as well. Place the fruit in a medium sized bowl and add the raspberries. Add lemon juice, both kinds of sugar, and the chopped mint. Stir together being careful not to break up the raspberries. Place the fruit salsa in a bowl garnished with mint leaves and surrounded by the warm cinnamon chips.
*** The fruit used in this recipe is really just a salsa base. Add whatever fruit is in season or whatever fruit your family enjoys! I also have added fresh pineapple, peaches, blueberries, kiwi, watermelon, green grapes…so many options!
***To make this recipe extra fun for kids, I occasionally use tiny cookie cutters for the fruit. Fun for the holidays!