Description
Enjoy a delightful appetizer featuring tender roasted butternut squash and creamy ricotta atop crisp baguette slices, all enhanced by a tangy cranberry-balsamic drizzle and crunchy toasted walnuts. Perfect for entertaining or a flavorful snack.
Ingredients
Scale
For the Crostini:
- 1 small butternut squash, peeled and cubed
- 2 tbsp olive oil
- 1 tsp fresh thyme leaves
- Salt and black pepper to taste
- 1 baguette, sliced into 1/2-inch pieces
- 1 cup whole milk ricotta cheese
For the Cranberry-Balsamic Drizzle:
- 1/2 cup fresh or frozen cranberries
- 2 tbsp balsamic vinegar
- 1 tbsp honey
Garnish:
- 1/4 cup chopped walnuts, toasted
- Fresh parsley for garnish
Instructions
- Prepare the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the peeled and cubed butternut squash with olive oil, fresh thyme leaves, salt, and black pepper until evenly coated. Spread the squash cubes evenly on a baking sheet and roast in the oven for 20 to 25 minutes, or until the squash is tender and lightly browned.
- Toast the Baguette Slices: Arrange the sliced baguette pieces on a separate baking sheet. Place them in the oven alongside the squash and toast for about 5 to 7 minutes, until golden and crisp. Remove and set aside.
- Make the Cranberry-Balsamic Drizzle: In a small saucepan, combine the fresh or frozen cranberries, balsamic vinegar, and honey. Simmer over medium heat for 5 to 7 minutes, stirring occasionally, until the cranberries burst and the sauce thickens slightly. Remove from heat and allow it to cool slightly.
- Assemble the Crostini: Spread a generous layer of whole milk ricotta cheese on each toasted baguette slice. Top each with the roasted butternut squash cubes. Drizzle the cranberry-balsamic sauce over the squash, giving each crostini a beautiful, tangy finish.
- Garnish and Serve: Sprinkle the crostini with toasted chopped walnuts for crunch and garnish with fresh parsley. Serve immediately to enjoy the combination of warm roasted squash and crisp bread with the refreshing tart sauce.
Notes
- You can customize the seasonings on the squash to your taste, such as adding garlic powder or rosemary instead of thyme.
- For a vegan version, substitute ricotta with a plant-based cheese alternative.
- Use fresh cranberries when in season for the best flavor, or frozen will work well too.
- Toast the walnuts in a dry pan over medium heat for 3-5 minutes to bring out their nutty flavor before garnishing.
