4 cloves garlic
2 teaspoons plus 2 tablespoons olive oil, divided
1 large baguette
2 tablespoons butter
1 1/2 cups butternut squash, peeled and cut into small cubes
1 tablespoon brown sugar
salt and pepper, to taste
1 tablespoon fresh thyme, chopped
1/2 cup dried cranberries
18 fresh sage leaves
1 1/3 cup (8 ounces) Wisconsin Gorgonzola Cheese, crumbled
2 tablespoons heavy cream or cream cheese
1 tablespoon orange zest
Preheat oven to 375°F.
To roast garlic, cut off top portion of garlic head to reveal cloves. Peel any excess paper/skin away from bulb. Drizzle 1 teaspoon olive oil over cloves, cover with foil and roast in baking dish 45 minutes, or until golden brown and soft. Cool. Squeeze garlic cloves from paper skins into small bowl and set aside.
Slice baguette into 1/2-inch-thick rounds and place on baking sheet. Drizzle with 2 tablespoons olive oil. Bake 8-12 minutes, rotating pan halfway through.
Melt butter in large skillet over medium heat. Add butternut squash, sprinkle with brown sugar and season with salt and pepper. Cook over medium heat, stirring frequently to avoid burning, 20-25 minutes or until squash is fork tender and beginning to caramelize. In last 5 minutes of cooking, stir in fresh thyme. Remove from heat and stir in cranberries. Transfer mixture to plate.
Return skillet to medium heat and add remaining 1 teaspoon olive oil. Add sage leaves and fry 20-30 seconds per side. Drain on paper towels.
In bowl of food processor, combine Gorgonzola, 4 roasted garlic cloves and heavy cream or cream cheese. Purée until cheese is whipped and smooth, scraping down sides as needed.
Spread whipped Gorgonzola mixture onto each piece of crostini. To serve, top crostini with spoonful of caramelized butternut squash and cranberries, and sprinkle with fresh orange zest, crumbled Gorgonzola, 1 fried sage leaf and cracked black pepper.