Description
A delightful appetizer featuring crispy baguette crostini topped with sweet, tender roasted honeynut squash cubes, creamy whipped ricotta, and perfectly crispy fried sage leaves, finished with a drizzle of olive oil and flaky Maldon salt.
Ingredients
Scale
Roasted Honeynut Squash
- 2 small honeynut squash (about 4-5 cups of 1/2 inch cubes)
- 2 tbsp olive oil
- 1/2 tsp salt
Whipped Ricotta
- 16 oz whole milk ricotta cheese
- 2 tbsp heavy cream
- 2 tbsp olive oil
- 1/2 tsp salt
Fried Sage
- 2 bunches fresh sage (about 24-30 leaves)
- 3-4 tbsp olive oil for frying
Crostini
- One baguette sliced into 24 1/2 inch slices
- Olive oil for drizzling
- Flaky salt like Maldon
Instructions
- Roast the Honeynut Squash: Preheat the oven to 425°F. Peel and cube the honeynut squash into even 1/2 inch cubes. Toss them with 2 tablespoons of olive oil and 1/2 teaspoon salt on a baking sheet. Roast for 25-30 minutes until the squash is tender and slightly browned with a crispy edge. Remove and set aside to cool.
- Prepare Whipped Ricotta: In a food processor, combine ricotta cheese, heavy cream, 2 tablespoons of olive oil, and 1/2 teaspoon salt. Whip on high speed until the ricotta becomes smooth and creamy, creating a light spreadable consistency.
- Toast the Baguette Slices: Slice the baguette into 24 rounds, about 1/2 inch thick. Arrange them on a baking sheet and drizzle with olive oil. Toast in a 400°F oven for 5-7 minutes until the slices are lightly browned and crisp. Let them cool completely.
- Fry the Sage Leaves: Heat 3-4 tablespoons of olive oil in a skillet over medium heat. Fry sage leaves in small batches, cooking each batch for exactly 3 seconds to achieve crispness without burning. Remove immediately and drain on paper towels.
- Assemble the Crostini: Spread about 1 tablespoon of whipped ricotta on each toasted baguette slice. Top with 5-6 cubes of the roasted honeynut squash. Arrange all crostini on a platter, then drizzle lightly with olive oil and sprinkle with flaky Maldon salt. Finally, garnish each crostini with 2 fried sage leaves. Serve immediately.
Notes
- This appetizer combines savory, sweet, and herbaceous flavors for a sophisticated bite.
- Ensure the squash cubes are evenly sliced for uniform roasting.
- Fry the sage leaves briefly to avoid bitterness and maintain crisp texture.
- Whipped ricotta can be prepared ahead and refrigerated briefly but bring to room temperature before serving for best texture.
- Use flaky salt like Maldon for the best finishing touch to enhance crunch and flavor.
Nutrition
- Serving Size: 1 crostini
- Calories: 101 kcal
- Sugar: 1 g
- Sodium: 116 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 11 mg
