Yield: 20-25 Hors D’oevres

Ingredients:
1 French Bread Loaf, Sliced Into 20 Thin Slices
2 Tablespoon Melted Butter
2 Tablespoons Extra Virgin Olive Oil
1 Two Pound Butternut Squash, Peeled and Diced
2 Large Shallots, Sliced Lengthwise
Salt and Pepper to Taste
2 Tablespoons Butter
20 Sage Leaves
15oz. Container Whole Milk Ricotta Cheese
1/2 Tablespoon Honey
1/2 Tablespoon Fresh Thyme Leaves

Directions:

  • Pre-heat oven to 375.
  • Take one tablespoon of melted butter and brush it onto a baking sheet.
  • Place each slice of bread face down and brush bread with remaining tablespoon of melted butter.
  • Bake in oven for 12 minutes on center rack until golden and crunchy.
  • Meanwhile, place chopped squash and roasted shallots onto sheet tray.
  • Toss with olive oil, salt and pepper and bake in oven for 40 minutes on medium rack until roasted and soft.
  • Remove squash from oven and allow to cool.
  • In a small saucepan over low-medium heat 2 tablespoon butter.
  • When butter begins to turn brown, fry 5 sage leaves at a time until crunchy.
  • Drain on a paper towel and reserve for assembly.
  • In a medium mixing bowl, add ricotta cheese, 1/2 tablespoon honey and a pinch of salt.
  • Mix ingredients until smooth and incorporated.
  • Assembly:
  • Take crostinis, and top with a tablespoon of ricotta mixture.
  • Top with squash, shallots, thyme and a fried sage leaf. If you like it a bit sweeter, you can drizzle with additional honey.