Autumn Crostini

Crostini means “little toasts” in Italian.

I recently made this Ricotta Squash Crostini for an appetizer party and it was a favorite.  There are so many crostini varieties and you can be very creative with your toppings, especially by choosing seasonal ingredients.  This crostini is fall themed and uses fresh herbs.

Ricotta Squash Crostini Serves 6-8

Prep time: 20 minutes
Bake time: 10-15 minutes

2 tablespoons olive oil
16 slices baguette
Salt and pepper
1 garlic clove

1 acorn squash, peeled and cut into chunks
2 tablespoons olive oil
2 garlic cloves, crushed,
Zest and juice of 1 lemon
Fresh rosemary
7 Oz ricotta cheese
Fresh thyme

First, begin by brushing on olive oil to each side of the sliced baguette.  Cook on baking sheet for 10-15 minutes or until golden at 400 degrees.

Next, peel the acorn squash.  Use a sharp knife as this peel is quite tough.  Cut the squash into cubes and toss with olive oil, garlic, lemon zest, rosemary, salt, and pepper.  Bake until tender, about 35 minutes.  To make the ricotta mixture, mix ricotta, thyme, and a little lemon juice.  Top each crostini with a generous amount.  Top with roasted squash and garnish with rosemary.

About Humble Foodie

While we both love to eat well, life as AmeriCorps volunteers doesn’t afford us the budget to try every new restaurant and type of cuisine. With many post-graduate expenses and limited financial resources, what’s a foodie to do? The answer is here, at The Humble Foodie. Instead of spending our hard-earned cash paying other people to cook for us, we’re spending as frugally as possible making delicious meals at home.
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