Description
A festive and elegant appetizer featuring roasted butternut squash, creamy ricotta, and a tangy cranberry-balsamic drizzle on toasted baguette slices.
Ingredients
Scale
For the Crust:
- 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
- 1/2 cup fresh or frozen cranberries
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1/4 cup chopped walnuts, toasted
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, thyme, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.
- Arrange baguette slices on a separate baking sheet. Toast in the oven for 5-7 minutes, until golden and crisp.
- In a small saucepan, combine cranberries, balsamic vinegar, and honey. Simmer over medium heat for 5-7 minutes, until cranberries burst and sauce thickens slightly. Remove from heat and let cool.
- Spread a layer of ricotta on each toasted baguette slice. Top with roasted butternut squash, then drizzle with the cranberry-balsamic sauce. Garnish with toasted walnuts and fresh parsley before serving.
Notes
You can customize the seasonings to taste.