-
Prep time
10 minutes
-
Cook time
35 minutes
-
Makes
about 30 crostini
Test Kitchen Notes
We love to serve this recipe with the Basil Hayden® Bourbon & Apple Highball™—this tasty pairing's featured in our video series One Host, Two Ways, brought to you by our friends at Basil Hayden®. —The Editors
Ingredients
-
1 1/2 cups
whole-milk ricotta
-
2 tablespoons
heavy cream
-
Zest of 1/2 lemon (optional)
-
1/4 teaspoon
salt, plus more for seasoning
-
Freshly ground black pepper
-
1
baguette, sliced
-
4 tablespoons
olive oil, divided, plus more for drizzling
-
1
2-pound butternut squash, peeled, seeded, cut into 1/2" cubes (about 4 cups)
-
1 tablespoon
maple syrup
-
30
sage leaves
-
Flaky sea salt
Directions
-
Whisk the ricotta, heavy cream, and zest if using in a mixing bowl until combined. Add in the 1/4 teaspoon of salt and a few cranks of black pepper. Taste the ricotta and adjust the seasoning as necessary.
-
Preheat the oven to 425°F. Lay the baguette slices out on a sheet pan and drizzle each with a little olive oil. Toast until they are golden brown, about 6 minutes.
-
In a large bowl, toss the squash with 2 tablespoons of olive oil and the maple syrup. Season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Roast, tossing occasionally, until squash is golden and tender, 25-30 minutes. Let cool on sheet.
-
Heat the remaining 2 tablespoons oil in a pan over medium-high heat. Working in batches, add sage leaves and cook until edges begin to curl and turn dark green, 1-2 minutes. Using a slotted spoon, carefully transfer to paper towels to drain.
-
Spread the ricotta mixture over the toasted baguette slices. Add a spoonful of the roasted butternut squash and crispy sage leaf to each crostini, then drizzle with olive oil and season with freshly cracked black pepper and flaky sea salt.
See what other Food52ers are saying.