Autumn Crostini with Rosemary, Fennel and Squash

“Crostini” means “little toasts” in Italian, but I’ve been making mine big enough to serve for supper and chockful of hearty, seasonal flavors.  Last weekend, I made roasted butternut squash and fennel crostini with proscuitto, goat cheese, and rosemary salt.  I toasted some crusty bread, spread a tablespoon of goat cheese mixed with half and half over each slice, and then layered on some proscuitto that I’d crisped up in a frying pan.  I topped the prosciutto with slices of butternut squash and fennel that I had left over from a side of oven-roasted autumn vegetables that I’d made the night before.  The finishing touch was rosemary minced fine with coarse kosher salt.  It was a satisfying seasonal treat, but really, this is just a jumping off point.  As long as you have toasty bread, some sort of spread, and a meat or vegetable topping, you can have crostini in minutes.  What kind of crostini will you make tonight?